The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Crunchy beetroot and mint salad with labne


Raw beetroot does soften slightly when lightly marinated, but standing it with the dressing for 5 minutes helps the flavours to meld. Grated or julienned beetroot, combined with a grain mustard or horseradish dressing, also makes a wonderful accompaniment to meat. You'll need to begin this recipe a day ahead.

You'll need

4 beetroot, cut into matchsticks on a mandolin 2 Lebanese cucumbers, seeds removed, cut into matchsticks 1 cup (firmly packed) mint leaves, coarsely chopped   Labne 200 gm natural thick yoghurt   Lemon dressing 150 ml olive oil 50 ml lemon juice

Method

  • 01
  • For labne, place yoghurt in a fine metal sieve placed over a bowl and refrigerate overnight to drain (discard excess liquid).
  • 02
  • For lemon dressing, whisk ingredients in a bowl to combine. Season to taste and set aside.
  • 03
  • Combine beetroot in a large bowl, add lemon dressing, stand for 5 minutes, then add cucumber and mint, toss to combine, transfer to a platter, dot with spoonfuls of labne, season to taste and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2010

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×