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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
  • Serves 4
  • 20 mins preparation plus standing
Crunchy beetroot and mint salad with labne
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.
  • Author: Lisa Featherby