Serves: 4
INGREDIENTS
350 grams baby beetroot, washed and larger ones halved
350 grams baby turnips, washed and larger ones halved
350 grams baby carrots, washed and trimmed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
sea salt and freshly ground pepper
large handful mint leaves, shredded
2 tablespoons extra virgin olive oil
zest and juice of 1 lemon
250 grams ricotta
4 tablespoons finely grated Parmesan cheese
pinch of nutmeg
70 grams pumpkin seeds, toasted
70 grams whole blanched almonds, toasted
METHOD
Preheat the oven to 200ºC. Place the prepared vegetables in a large roasting pan and drizzle over the oil, balsamic vinegar and sugar. Season and toss to coat. Roast 25–35 minutes, turning occasionally, until cooked and golden. Remove from the oven and leave to cool slightly.
Place the ricotta in a bowl with the Parmesan cheese, lemon zest, salt and pepper and nutmeg. Stir well to combine then set aside.
Squeeze the juice from the lemon over the slightly cooled vegetables and toss with the mint and extra virgin olive oil. Season then serve in individual bowls topped with a large dollop of ricotta and a sprinkling of pumpkin seeds and almonds.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!