Name: Beetroot salad with yoghurt and oregano dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 litres vegetable stock (8 cups); 2 bunches each golden and regular baby beetroot (about 24), trimmed; 2 garlic cloves, crushed; Yoghurt and oregano mayonnaise; 2 tsp finely grated horseradish, or to taste; 1 egg yolk; 1 tsp white wine vinegar; 1 tsp Dijon mustard; 200 ml vegetable oil; 100 gm natural yoghurt; 1 tsp dried oregano

Beetroot salad with yoghurt and oregano dressing

Australian Gourmet Traveller Italian recipe for beetroot salad with yoghurt and oregano dressing by Fratelli Paradiso restaurant in Sydney.

Serves 4

Prep

15M

Cook

30M

Total

45M

“We always eat beetroot with extra-virgin olive oil and oregano in summer. The horseradish in the mayonnaise moves it into another dimension, giving the dish heat and texture.”

Ingredients

2 litres vegetable stock (8 cups)

2 bunches each golden and regular baby beetroot (about 24), trimmed

2 garlic cloves, crushed

Yoghurt and oregano mayonnaise

2 tsp finely grated horseradish, or to taste

1 egg yolk

1 tsp white wine vinegar

1 tsp Dijon mustard

200 ml vegetable oil

100 gm natural yoghurt

1 tsp dried oregano

Method

Main

1.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.

2.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin