Beetroot, witlof, labne and orange salad

AT A GLANCE

  • Serves 8 people

  • 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 (firmly packed) dill sprigs (about ½ bunch)
  • 100 ml extra-virgin olive oil
  • 50 ml sherry vinegar
01   Place yoghurt in a muslin-lined sieve placed over a bowl. Refrigerate for two days to drain liquid.
02   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.
03   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 Australian Gourmet Traveller.

Recipe:

BODEGA, SYDNEY

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

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