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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.