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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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.