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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
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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