Chef's Recipes

Beetroot, witlof, labne and orange salad

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

  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
  • Print
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.


  • 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


  • 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 .