Beetroot salad with yoghurt and oregano dressing


  • Serves 4 people

  • 2 litres (8 cups) vegetable stock
  • 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
01   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.
02   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 Australian Gourmet Traveller.
View Full Site