Chef's Recipes

Beetroot salad with yoghurt and oregano dressing

Australian Gourmet Traveller Italian recipe for beetroot salad with yoghurt and oregano dressing by Fratelli Paradiso restaurant in Sydney.

  • Serves 4
  • 15 mins preparation
  • 30 mins cooking
Beetroot salad with yoghurt and oregano dressing
Beetroot salad with yoghurt and oregano dressing

“We always eat beetroot with extra-virgin olive oil and oregano in summer. The horseradish in the mayonnaise moves it into another dimension, giving the dish heat and texture.”


  • 2 litres vegetable stock (8 cups)
  • 2 bunches each golden and regular baby beetroot (about 24), trimmed
  • 2 garlic cloves, crushed
Yoghurt and oregano mayonnaise
  • 2 tsp finely grated horseradish, or to taste
  • 1 egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 200 ml vegetable oil
  • 100 gm natural yoghurt
  • 1 tsp dried oregano


  • 1
    Combine stock, beetroot and garlic in a saucepan, bring to the simmer over medium heat and cook until tender (25-30 minutes). Drain (discard liquid and garlic), peel, halve larger beetroot and set aside to cool.
  • 2
    Meanwhile, for yoghurt and oregano mayonnaise, preheat oven to 120C. Scatter horseradish evenly over a baking tray and bake, stirring occasionally, until golden and dry (30 minutes). Process yolk, vinegar and mustard in a food processor until frothy, then add oil in a thin, steady stream until incorporated and mayonnaise is thick. Stir through yoghurt, oregano and horseradish (reserve a little to serve), season to taste, drizzle over beetroot and serve scattered with reserved horseradish.


This recipe is from the May 2010 issue of .