Roasted Beets on Toast with Labneh and Truffle Honey

Ingredients

4 Beets with trimmed ends
4 thickly sliced pieces of bread ( sourdough or a country loaf)
2 Tbsp Hot Truffle Honey
1 cup Labneh ( or thick Greek Yogurt)
1/4 cup chopped roasted walnuts
Salt
Olive Oil

Directions

Wrapped the beets individually in aluminium foil and roast for an hour in a preheated oven at 375º. After they are done ( a knife can easily slice through) let them cool and then peel and chop into bite size pieces.

Walnuts can be roasted in a pan in advance over medium heat - as soon as they start to colour take them off the heat.

Stir the Labneh with a pinch of salt.

Toast the bread - drizzle with olive oil. Then spread with Labneh and top with beets, walnuts and drizzle with truffle honey.