Want to know how to perfectly roast beetroot? This is the recipe for that...
INGREDIENTS
600 grams beetroot, peeled
2 tablespoons olive oil
METHOD
Preheat the oven to 180˚C.
Beetroot: Cut the beetroot into large bite-sized pieces and place in a baking dish. Toss with the olive oil and season. Add 1/3 of cup of water to the pan, cover tightly and roast for 40 minutes until tender, turning the beetroot occasionally.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.