2 litres (8 cups)vegetable stock2 bunches eachgolden and regular baby beetroot (about 24), trimmed2garlic cloves, crushedYoghurt and oregano mayonnaise2 tspfinely grated horseradish, or to taste1egg yolk1 tspwhite wine vinegar1 tspDijon mustard200 mlvegetable oil100 gmnatural yoghurt1 tspdried oregano
Combine stock, beetroot and garlic in a saucepan, bring to the simmer over medium heat and cook until tender (25-30 minutes). Drain (discard liquid and garlic), peel, halve larger beetroot and set aside to cool.
Meanwhile, for yoghurt and oregano mayonnaise, preheat oven to 120C. Scatter horseradish evenly over a baking tray and bake, stirring occasionally, until golden and dry (30 minutes). Process yolk, vinegar and mustard in a food processor until frothy, then add oil in a thin, steady stream until incorporated and mayonnaise is thick. Stir through yoghurt, oregano and horseradish (reserve a little to serve), season to taste, drizzle over beetroot and serve scattered with reserved horseradish.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.