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Tangelo beetroot salad with labne


Julie Buiso’s tangelo beetroot salad with labne looks as good as it tastes, and is especially pretty if you are able to source the bright variegated and sunshine yellow beets. If not, the deep crimson traditional beets, sliced wafer thin, served with carefully segmented orange tangelos, snow-white dollops of labne and a drizzle of good quality grass-gold extra virgin olive oil will almost look too good to eat – almost!Tangelo and Beetroot Salad Recipe - Twisted Citrus

Photography Aaron McLean 

Tangelo beetroot salad with labne

INGREDIENTS
1 batch labne (labna) made with 4½c full-fat yoghurt
4 baby golden beetroot
4 baby Chioggia (striped) beetroot
1-2 tangelos
2 Tbsp pumpkin seeds
olive oil
flaky sea salt
2-3 radishes, thinly sliced
1-2 Tbsp dukkah, or toasted ground cumin
½ cup edible flowers
1 Tbsp sherry vinegar or lemon juice
3 Tbsp extra virgin olive oil


DIRECTIONS
Make the labne first. Take 4½ cups of full-fat yoghurt (I recommend Fresh & Fruity Greek Yoghurt but you can use any kind as long as it is full fat!), mix with 1tsp sea salt and place in a sieve lined with two layers of paper towel or clean cheesecloth/muslin. Put the sieve over a bowl and place in the fridge for three days, removing and discarding the whey that gathers in the bowl. When ready to serve, shape the labne into small balls using two spoons or lightly oiled hands.

Peel the beetroot and slice thinly using a mandoline (I recommend the Benriner – it is a gamechanger and doesn’t take up too much room in your drawer).

Carefully peel tangelos with a serrated knife, removing all the white pith. Slice in between the flesh and membrane, releasing the tangelo fillets.

Fry the pumpkin seeds in a splash of oil heated in a small pan for a minute or two. Keep an eye on them as they darken quickly. Transfer to a plate lined with paper towels and sprinkle with sea salt. Cool.

Arrange your beetroot slices, radish, tangelo segments and labne on plates. Sprinkle with dukkah or ground cumin. Scatter everything with edible flowers and pumpkin seeds. Season with a few pinches of sea salt, dot with vinegar or lemon juice and drizzle with extra virgin olive oil. Serve immediately.

NZ TANGELOS

Perhaps the juiciest of all citrus, the tangelo is a tasty treat that combines all the best features of a mandarin crossed with a grapefruit.

Easy to peel, tangy-sweet, juicy and bursting with flavour, tangelos are of course an excellent source of vitamin C. 

At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts, and baking.

And there’s a reason that 95% of New Zealand's tangelo crops are grown right here in Gisborne. It’s because we’re the citrus capital of our wonderful country, so you can be sure that our sun-ripened tangelos will be the tastiest you’ve ever eaten! 

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