“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.
Ingredients
Method
Main
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 .
Notes
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