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Crunchy beetroot and mint salad with labne

Australian Gourmet Traveller side dish recipe for crunchy beetroot and mint salad with labne.

By Lisa Featherby
  • 20 mins preparation plus standing
  • Serves 4
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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.


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


  • 1
    For labne, place yoghurt in a fine metal sieve placed over a bowl and refrigerate overnight to drain (discard excess liquid).
  • 2
    For lemon dressing, whisk ingredients in a bowl to combine. Season to taste and set aside.
  • 3
    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.
  • undefined: Lisa Featherby