Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
Combine the beetroot, a glug of olive oil and a pinch of salt and black pepper in a baking dish. Use your hands to give everything a good mix, then roast for 30 minutes.
Meanwhile, combine the dark brown soft sugar, sherry vinegar, orange juice, wholegrain mustard and a good pinch of salt and black pepper in a jug. Stir to dissolve the sugar.
Pour the glaze over the beetroot, and give it a stir, to combine. Return to the oven for 15-20 minutes, or until the beetroot is tender all the way through and the glaze has reduced into a sticky sauce. Let them cool for 15 minutes.
Spread the labneh over a serving plate and spoon the roasted beetroot on top. Drizzle over any glaze left in the bottom of the baking dish, then serve sprinkled with the toasted pinenuts, mint leaves, a grating of orange zest and a good crack of black pepper. Eat with lots of crusty bread.
