Roasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing

Roasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing

Rather than boiling beetroot, I prefer to roast it as the texture is much denser and the natural sugars are caramelized during cooking. It pays to invest in a box of disposable gloves to prevent dyed red fingers.

Serves 6

Photography by Aaron McLean
From issue #41
Aug. 25, 2015
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