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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!