Crunchy beetroot and mint salad with labne

AT A GLANCE

  • Serves 4 people

Raw beetroot does soften slightly when lightly marinated, but standing it with the dressing for 5 minutes helps the flavours to meld. Grated or julienned beetroot, combined with a grain mustard or horseradish dressing, also makes a wonderful accompaniment to meat. You'll need to begin this recipe a day ahead.

  • 4 beetroot, cut into matchsticks on a mandolin
  • 2 Lebanese cucumbers, seeds removed, cut into matchsticks
  • 1 cup (firmly packed) mint leaves, coarsely chopped
  •  
  • Labne
  • 200 gm natural thick yoghurt
  •  
  • Lemon dressing
  • 150 ml olive oil
  • 50 ml lemon juice
01   For labne, place yoghurt in a fine metal sieve placed over a bowl and refrigerate overnight to drain (discard excess liquid).
02   For lemon dressing, whisk ingredients in a bowl to combine. Season to taste and set aside.
03   Combine beetroot in a large bowl, add lemon dressing, stand for 5 minutes, then add cucumber and mint, toss to combine, transfer to a platter, dot with spoonfuls of labne, season to taste and serve.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Jun 2010

Jun 2010

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