Serves: 6
INGREDIENTS
650 grams beetroot
2-3 heads red radicchio
½ cup white wine
1 tablespoon balsamic vinegar
Dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
METHOD
Salad: Preheat the oven to 180°C. Peel the beetroot and cut off both ends. Cut into thick slices then into batons. Place in a baking dish, season and pour over the wine. Cover with foil and bake until tender. Toss with the balsamic vinegar and set aside to cool. Separate the radicchio leaves and wash if necessary. Dry thoroughly and place in a large bowl.
Dressing: Combine the dressing ingredients in a small bowl and whisk together. Dress the beetroot and the radicchio separately. To serve: Toss the two vegetables together and place in a serving bowl. Serves 6
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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.