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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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.