“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.”
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.
- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
- 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
Method
Main
- 1Combine 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.
- 2Meanwhile, 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.
Notes
This recipe is from the May 2010 issue of .