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Beetroot, witlof, labne and orange salad

You'll need

250 gm thick Greek-style yoghurt 750 gm rock salt 2 bunches beetroot (about 8), trimmed 2 witlof, leaves separated 2 oranges, segmented ½ onion, thinly sliced into rings 1½ cups (firmly packed) flat-leaf parsley leaves (about ½ bunch) 1 cup (firmly packed) dill sprigs (about ½ bunch) 100 ml extra-virgin olive oil 50 ml sherry vinegar


  • 01
  • Place yoghurt in a muslin-lined sieve placed over a bowl. Refrigerate for two days to drain liquid.
  • 02
  • Preheat oven to 180C. Spread rock salt in the base of a roasting pan, place beetroot on top and roast until tender (1-1¼ hours). Cool slightly, then peel and coarsely chop, and combine in a bowl with witlof, orange, onion and herbs.
  • 03
  • Whisk oil and vinegar in a bowl, season to taste, drizzle over salad and toss to combine. Divide salad among plates, top with quenelles of labne and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

“I loved the simple elegance of the beetroot salad at Sydney’s Bodega. Please help me re-create this dish at my next dinner party.”
Jamie Stephens, Panania, NSW

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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