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Beetroot salad with yoghurt and oregano dressing

You'll need

2 litres (8 cups) vegetable stock 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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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