Want to know how to perfectly roast beetroot? This is the recipe for that...
INGREDIENTS
600 grams beetroot, peeled
2 tablespoons olive oil
METHOD
Preheat the oven to 180˚C.
Beetroot: Cut the beetroot into large bite-sized pieces and place in a baking dish. Toss with the olive oil and season. Add 1/3 of cup of water to the pan, cover tightly and roast for 40 minutes until tender, turning the beetroot occasionally.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.