Chef's Recipes

Beetroot, witlof, labne and orange salad

Australian Gourmet Traveller recipe for beetroot, witlof, labne and orange salad by Bodega, Sydney.

  • Serves 8
  • 30 mins preparation
  • 1 hr 15 mins cooking
Beetroot, witlof, labne and orange salad
Beetroot, witlof, labne and orange salad

“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.

Notes

This recipe is from the August 2009 issue of .

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