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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.