Beetroot love gutsy flavours. Filled with ricotta and a tangy dressing, it makes a great antipasti, light lunch or side dish.
INGREDIENTS
8 medium sized beetroot, washed and tops trimmed to 2cm
150 grams firm ricotta cheese
⅓ cup hazelnuts, roasted and roughly chopped
1 small red onion, very thinly sliced
extra mint for garnish
Dressing
4 tablespoons olive oil
1½ tablespoons white balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped mint
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Line a baking dish with a large piece of foil. Add the beetroot and 1 cup of water. Cover tightly and roast until beetroot are tender when pierced with a skewer. This can take 1–2 hours.
When cool, gently rub off the skins and root end. I suggest you wear disposable gloves for this.
Dressing: Whisk the oil, vinegar and garlic together and season well. Stir in the mint just before serving.
To assemble: Cut a cross in each beetroot, stopping about ¾ of the way down so they will open out but not fall apart.
Place a small slice of ricotta in each. Spoon half of the dressing over and sprinkle hazelnuts. Top with red onion and remaining dressing, then garnish with mint, sea salt and a grind of pepper. Makes 8
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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.