Name: Beetroot, witlof, labne and orange salad
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: 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 dill sprigs (about ½ bunch) (firmly packed); 100 ml extra-virgin olive oil; 50 ml sherry vinegar

“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Labne is a cheese made from strained yoghurt. You’ll need to begin this recipe two days ahead.

Ingredients

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 dill sprigs (about ½ bunch) (firmly packed)

100 ml extra-virgin olive oil

50 ml sherry vinegar

Method

Main

1.Place yoghurt in a muslin-lined sieve placed over a bowl. Refrigerate for two days to drain liquid.

2.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.

3.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 .
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 Geraldine Muñoz

Ingredients

Method

Main

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