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Ultimate baked beetroot

The ultimate veggie feast for the leadup to winter, this dish is both delicious and sure to give your evening a healthy kick! Ingredients: <ul> <li>500 g beetroots (beet) (about 6 small-medium beets [untrimmed weight minus weights of greens])</li> <li>1 tabelspoon extra virgin olive oil</li> <li>2 teaspoons good balsamic vinegar</li> <li>Sea salt and freshly ground pepper</li> <li>300 g beetroot (beet) greens (total bunch weight about 800g) or chard or English spinach</li> <li>300ml coconut milk</li> <li>60g shelled pistachio nuts, pounded or chopped with a large pinch of sea salt</li> </ul> Special equipment: Casserole dish suitable for serving at table – oval or rectangular and approx. 20 x 30 cm, latex or rubber gloves for handling beetroot, if desired, and foil. Method: <ol> <li>Preheat the oven to 180°C and brush the dish generously with oil. Bring the dish near your chopping board.</li> <li>Scrub the beetroots and drain. (Now you may wish to put on some gloves to stop your hands getting stained.) Do not peel,but cut off the spindly root and any scraggles. Pare the rough bits at the top. Slice quite thinly and toss into the dish as you go.</li> <li>Add the oil and balsamic to the beetroot slices along with salt and pepper. Toss with your hands to coat evenly and spread out to cover the bottom of the dish. Cover with foil, place in the oven and bake for 30 minutes.</li> <li>Meanwhile, prepare the greens. They tend to harbour a lot of dirt. Rinse both leaves and stems ﬁrst under cold running water and drain the sink thoroughly. Discard any limp or yellowing leaves. Fill the sink to submerge the greens and jostle them about. Leave them while the remaining grit settles. After about 5–10 minutes, lift them out into a colander.</li> <li>Grab a lidded pan that will accommodate the greens. Chop the leaves and stems roughly and place in the pan as you go. Place the pan over a medium heat with just a pinch of salt (no need to add water unless they have dried off completely). Stir, then cover and cook for about 5–7 minutes, stirring occasionally, until the leaves have collapsed. Drain and set aside.</li> <li>When 30 minutes is up on the roots, remove the dish from the oven and distribute the cooked greens over the top. Pour over the coconut milk. Return to the oven for 20 minutes, by which time the roots and greens should be gently bubbling in a thick magenta emulsion.</li> <li>Scatter the crushed pistachios over the top. Return to the oven for 5–7 minutes, until the nuts are light golden. Serve right away, or at room temperature.</li> </ol> Note: Tinned coconut milk may solidify if cool. If you open a tin and ﬁnd lumps and watery juice, empty into a microwave-safe bowl and nuke for 30 seconds – 1 minute, then whisk until smooth. Tips: Substitute flaked almonds or hazelnuts if pistachios are not available. Serve with cooked grains or crusty bread and a watercress and avocado salad. Republished with permission of <a href="https://www.wyza.com.au/recipes/ultimate-baked-beetroot-and-its-greens.aspx">Wyza.com.au</a>.

Food & Wine

Beetroots could help in fight against Alzheimer’s

Beetroots could help in the fight against Alzheimer's disease, new research suggests. Betanin, which gives beetroot its distinctive red colour, may suppress chemical changes linked to the death of neurons. Scientist hope that a drug based on the compound could be developed to slow down the progression of Alzheimer’s. Study author Dr Li-June Ming, from the University of South Florida, said: “Our data suggest that betanin, a compound in beet extract, shows some promise as an inhibitor of certain chemical reactions in the brain that are involved in the progression of Alzheimer's disease. “This is just a first step, but we hope that our findings will encourage other scientists to look for structures similar to betanin that could be used to synthesise drugs that could make life a bit easier for those who suffer from this disease.” Co-author Darrell Cerrato, also from the University of South Florida, said: "We can't say that betanin stops the misfolding completely, but we can say that it reduces oxidation. "Less oxidation could prevent misfolding to a certain degree, perhaps even to the point that it slows the aggregation of beta-amyloid peptides, which is believed to be the ultimate cause of Alzheimer's."

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Baked beetroot and rosemary chips

These healthy, crispy beetroot chips are perfectly seasoned and are sure to be a hit next time you’re entertaining. They make a colourful addition to any cheese and cracker spread, or are a great snack next time you’re feeling peckish. Ingredients: <ul> <li>3 medium-large beetroots, rinsed and brushed</li> <li>Olive oil</li> <li>Freshly ground salt and pepper (of your choice – we tried them with pink pepper)</li> <li>Roughly chopped rosemary (2 to 3 sprigs)</li> </ul>

Food & Wine

Maggie Beer’s roasted beetroot salad with thyme, walnut and goat’s cheese

“I remember the first time I ever served goat’s curd for a lunch. It was a long, long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide. I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France. This is just an extension of the simplicity of that dish,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 4 Ingredients: <ul> <li>3 small–medium yellow beetroot</li> <li>3 small–medium purple beetroot</li> <li>3 small–medium white or red beetroot</li> <li>Rock salt</li> <li>18 sprigs thyme</li> <li>60 g walnuts</li> <li>6 large thin slices sourdough bread, or similar</li> <li>2 tablespoons extra virgin olive oil, plus extra for drizzling</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 tablespoons vino cotto or balsamic vinegar</li> <li>½ cup young beetroot leaves or rocket</li> <li>½ cup flat-leaf parsley leaves</li> <li>200 g fresh goat’s cheese, cut into bite-sized pieces</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons verjuice</li> </ul> Method: 1. Preheat the oven to 165˚C (fan-forced). 2. Tear 9 pieces of foil large enough to wrap each beetroot. Weigh the beetroot and work out 6% of the total weight (for example, if the beetroots weigh 100 g in total, you will need 6 g rock salt). Divide the salt among the pieces of foil, top with the beetroot and 2 sprigs of thyme, then wrap up each beetroot to seal. Place on a baking tray and roast for 1 hour or until a skewer inserts easily into the centre of the beetroot. (Remember that the beetroot will continue to cook while cooling.) Remove from the oven and stand until cool. 3. Increase the oven temperature to 180˚C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes. Pour into a clean tea towel and rub their skins off while still warm. 4. Brush both sides of the bread with a generous amount of olive oil and season with salt and pepper. Place on a baking tray in a single layer and toast for 8–12 minutes or until golden. Remove from the oven and set aside to cool. 5. Unwrap the cooled beetroot and rub their skins off – they should come off easily. (You may choose to wear a pair of disposable gloves to keep your fingers from turning purple.) 6. Take 2 small bowls and place 1 tablespoon olive oil and 1 tablespoon vino cotto into each. Cut the beetroot into quarters or rounds and place the red and purple pieces of beetroot into one bowl and the yellow into the other. Toss to coat well. 7. To serve, scatter the beetroot leaves or rocket over a large serving platter. Top with the beetroot, parsley leaves and walnuts. Break the toast into shards and scatter over the top, followed by the goat’s cheese. Place the walnut oil and verjuice in a small jar, season to taste, then seal and shake well. Pour over enough dressing to just coat the salad. Serve immediately. Note: Walnuts and walnut oil will provide you with protein, polyunsaturated fatty acids, manganese and copper. <img width="133" height="177" src="https://oversixtydev.blob.core.windows.net/media/45417/image__133x177.jpg" alt="Image_ (21)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Bright and tasty beetroot risotto

Don't be scared of making risotto – it's actually pretty simple. This version, using canned beetroot, involves minimal fuss, looks impressive and tastes great. Serves: Four Ingredients: <ul> <li>2 x 400g cans beetroot in juice</li> <li>30g butter</li> <li>2 onions, finely diced</li> <li>1 clove garlic, crushed</li> <li>2 tablespoons thyme leaves</li> <li>200g arborio rice</li> <li>1 teaspoon brown sugar</li> <li>1⁄2 cup chopped walnuts, lightly toasted</li> <li>6 tablespoons walnut oil or extra virgin olive oil</li> <li>3 tablespoons balsamic vinegar</li> <li>100g goat's milk feta, crumbled</li> <li>1 small fresh beetroot, peeled, thinly sliced (optional)</li> <li>Micro herbs to serve</li> </ul> Method: <ol> <li>Process the canned beetroot and juice in a food processor until smooth. Add a little water and process until you have a pourable consistency. Reserve.</li> <li>Melt the butter in a saucepan over low heat. Add the onion, garlic and thyme and fry gently until the onion is tender. Add the rice and fry, stirring, for two minutes.</li> <li>Add 100ml of the beetroot puree to the rice and stir until 2⁄3 of the liquid has been absorbed before adding another 100ml. Continue adding the puree, 100ml at a time, cooking until the rice is al dente and the risotto is moist but spoonable.</li> <li>Stir in the sugar and season heavily with black pepper.</li> <li>Combine the walnuts, oil and vinegar.</li> <li>Serve the risotto topped with the walnut mixture, goat's cheese, sliced beetroot and herbs.</li> </ol> Mmm, are you going to try this dish? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Aaron McClean / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Beetroot and dill gravlax

The word gravlax comes from the Scandinavian word grav, which means "to bury", and lax, which is "salmon". Pre-refrigerators, Nordic fishermen would first salt and then bury the fish in sand above the high-tide mark, where it would dry out and ferment slightly. This rustic approach has fallen out of fashion, but by all means go and bury your fish at the beach – I would be hugely impressed. This is damn delicious with some horseradish cream on a bit of toasted sourdough or rye. It's also pretty good with scrambled eggs and chopped chives. Use it as you would smoked salmon. Serves: 10-15 as nibbles Ingredients: <ul> <li>1 side salmon (about 800g), boned, skin on</li> <li>200g coarse sea salt</li> <li>3 tbsp soft brown sugar</li> <li>zest and juice of 1 lemon</li> <li>400g raw beetroot, grated</li> <li>large bunch of dill, roughly chopped</li> </ul> Method: 1. Unroll a long length of cling-film flat on the bench, at least four times as long as the salmon is wide. Place salmon skin side down about 15cm (6in) down the length of cling-film from the left. 2. In a bowl, combine salt, brown sugar, lemon zest and juice, grated beetroot and chopped dill, and spread over the surface of the salmon so it is completely covered. Fold the left-hand-side piece of cling-film over top of salmon, and then carefully roll the whole thing down the length of the plastic so that it is completely and tightly wrapped. Then wrap it lengthways with another length of cling-film, so that there is no way that anything can escape. 3. Place in a ceramic dish, then weigh it down with a board and a couple of tins. Place in fridge and leave salmon to cure for about two days. 4. Remove from fridge, remove weights and cling-film, and drain any liquid. Under a cold tap, wash away excess salt then pat down with kitchen towels. (Re-wrapped in cling-film, the salmon will last in the fridge for up to two weeks.) To serve, slice the salmon thinly off the skin on an angle. Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Sam Mannering via Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Rare beef salad with avocado and beetroot

This simple, flavour-packed rare beef salad is just the ticket for those long evenings. This salad is easy to make and very satisfying. Serves: Four to six Ingredients: <ul> <li>500-600g beef rump or sirloin steak, 2cm thick</li> <li>2 tablespoons olive oil</li> <li>12 pre-cooked baby beetroot</li> <li>2 teaspoons wasabi paste</li> <li>1/4 cup sour cream</li> <li>2 handfuls of rocket (about 100g)</li> <li>2 teaspoons red wine vinegar</li> <li>1 avocado, sliced</li> </ul> Method: <ol> <li>Rub the beef with a little oil the oil, season with salt and fry for four minutes on each side. Allow to rest for 5 minutes then slice as thinly as possible on the diagonal.</li> <li>Mix together the wasabi paste and sour cream, adding a couple teaspoons of water so you have a drizzling consistency.</li> <li>Dress the rocket with the vinegar and the remaining oil.</li> <li>Arrange the rocket, beef, avocado and beetroot on a plate and spoon over the wasabi dressing. Serve with boiled baby potatoes. </li> </ol> Mmm, doesn’t that sound delicious! Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Jason Dorday / Fairfax NZ Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pepper-crusted beef fillet with horseradish potatoes and beetroot

This spicy crusted beef is an utter delight, with roasted baby beetroots and creamy potatoes. Look for new potatoes such as pink eye or Nicola. Serves: 4 – 6 Ingredients: <ul> <li>2 teaspoons black peppercorns</li> <li>2 garlic cloves</li> <li>1 teaspoon salt</li> <li>3 tablespoons finely grated horseradish</li> <li>2–3 tablespoons olive oil</li> <li>1 × 600 g eye fillet steak</li> <li>8 baby beetroot, trimmed</li> <li>Salt and freshly ground</li> <li>Black pepper</li> <li>1 kg new potatoes</li> <li>250 g crème fraiche or</li> <li>Sour cream</li> <li>2 tablespoons chopped flat-leaf (Italian) parsley</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Toast the peppercorns in a dry frying pan over medium heat for 1–2 minutes. Crush using a mortar and pestle. Add the garlic cloves and the 1 teaspoon of salt to the bowl of the mortar and pound until smooth. Mix in 2 teaspoons of the horseradish and enough olive oil to form a smooth paste.</li> <li>Heat 2 tablespoons of the olive oil in a heavy based frying pan over medium–high heat. Sear the beef for 2–3 minutes on all sides, until golden brown. Rub the pepper paste over the seared beef and place on a baking tray. Scatter the beetroot around the beef, and season with salt and freshly ground black pepper. Roast for 25 minutes, or until the beef is cooked to your liking (medium rare is ideal). Remove the beef from the oven, cover with foil and rest in a warm place for 8–10 minutes. Check to see if the beetroot is cooked. If not, return to the oven and continue cooking.</li> <li>Meanwhile, put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 20–25 minutes, until tender. Drain, put in a large bowl and remove the skins if desired. While the potatoes are still hot, mash roughly, keeping the potatoes quite chunky. In a separate bowl, mix the crème fraiche or sour cream with the parsley and the remaining horseradish, and season well with salt and freshly ground black pepper. Mix through the mashed potato. To serve, carve the beef into thick slices and serve with the potatoes and roasted beetroot.</li> </ol> <img width="133" height="172" src="https://oversixtydev.blob.core.windows.net/media/28479/harvest-cover_133x172.jpg" alt="Harvest Cover" style="float: right;"/>This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/braised-beef-shin/">Braised beef shin</a> <a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/">Spicy beef curry with cauliflower rice</a> <a href="/lifestyle/food-wine/2016/05/beef-ragu-and-pasta/">Rich beef ragu and pasta</a>

Food & Wine

Beetroot chutney

Beetroot chutney is so versatile and very simple to make. You can use it in sandwiches and on cheese platters, but it also makes a delicious addition to casseroles and stews, giving an instant flavour boost. Serves: 5-6 medium jars Ingredients: <ul> <li>1kg beetroot, peeled, trimmed</li> <li>2 tablespoons pickling spice</li> <li>1 teaspoon cumin seeds</li> <li>3 large green apples, peeled, cored, coarsely chopped</li> <li>1 large brown onion, coarsely chopped</li> <li>4 cloves garlic, crushed</li> <li>1 cup sultanas</li> <li>½ cup crystallised ginger, finely chopped</li> <li>1 cup brown sugar</li> <li>3 cups malt vinegar</li> <li>1 teaspoon coarse salt</li> </ul> Methods: <ol> <li>Grate the beetroot on the coarse side of a box grater or pulse in a food processor until very finely chopped. I like to do a combination of both as it gives a nice varied texture.</li> <li>Tie the spices up in a muslin bag and combine with the beetroot and all the other ingredients in a large saucepan. Set the saucepan over high heat and stir, without boiling, until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for about an hour, or until the chutney has thickened and softened to your liking. Stir occasionally to prevent sticking.</li> <li>Remove the muslin spice bag and spoon the hot chutney into hot, sterilised jars. Seal immediately.</li> <li>Allow to cool before labelling and dating the jars. Store in a cool, dark place for at least 4 weeks before opening and, once opened, store in the fridge.</li> <li>I used home-grown beetroot of a variegated variety so, when combined with brown sugar and malt vinegar, my chutney turned out more of a brown than a red colour. If you want vivid beetroot chutney, make sure your beetroot is bright in colour all the way through. You could also swap the brown sugar for white and the malt vinegar for white but you will miss out on the depth of flavour that the dark sugar and vinegar bring.</li> </ol> Do you have an interesting beetroot recipe to share with us? Let us know in the comments below. Written by Alice Arundell. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Related links: <a href="/lifestyle/food-wine/2016/01/mango-chutney/">Mango chutney</a> <a href="/lifestyle/beauty-style/2016/05/ways-to-use-beetroot-in-your-beauty-routine/">5 ways to use beetroot in your beauty routine</a> <a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/04/roast-beetroot-dip/">Roast beetroot dip</a>

Food & Wine

5 ways to use beetroot in your beauty routine

Yet another delicious food that you can actually put on your face. Not only can consuming beetroots be good for your inner and outer health, but you can also manipulate them to use as beauty products. Beets are full of anti-inflammatory and antioxidant properties. Here are five amazing ways to harness those benefits in your beauty routine. 1. Beet-carrot juice Many stand by water as the liquid to consume the most of for healthy skin. But also drinking beet juice has been known to nourish and help repair skin cells. Mixed with carrot juice, an 250ml glass a day will help boost your immunity and in turn give your skin a healthy glow 2. Anti-ageing Beets can provide a clarifying anti-aging facial. Simply mix one tablespoon of carrot juice with one tablespoon of beetroot juice and apply to face with a cotton ball. Leave on for 10 minutes before rinsing with cool water. 3. Hair The vitamins and nutrients in beetroot juice enhance hair’s quality, thickness, and shine. Mix beetroot with ginger and massage into your hair while showering to improve your hair’s general health and to prevent baldness. 4. Toner A beetroot facial toner can reduce age spots and freckles as well as tighten skin’s elasticity. Combine one beet with 1/2 cup of chopped cabbage and 1/4 cup of water in a blender. Pour this mixture into an ice cube tray and pop out a frozen cube to rub over your face as needed. 5. Lips The natural stain within beetroot juice works to colour lips. Simply rub a little juice on your lips before bed for perfect pink lips in the morning. You can also rub sugar and beetroot juice together on your lips to lighten them naturally. Related links: <a href="/lifestyle/beauty-style/2016/04/home-remedies-for-sagging-skin/">5 home remedies for sagging skin</a> <a href="/lifestyle/beauty-style/2016/03/6-beauty-uses-for-cucumber/">6 ways to use cucumber in your beauty routine</a> <a href="/lifestyle/beauty-style/2016/03/foods-as-beauty-products-for-face/">7 foods to use as beauty products for the face</a>

Beauty & Style

Vegetarian beetroot burger with avocado

The main ingredients for a veggie burger are practically the same every time, but it’s the cooking method that really turns things upside down. They key here is roasting the ingredients so they retain their juicy flavours. Ingredients: <ul> <li>2 cups beet root, peeled and cut into cubes</li> <li>1 cup red quinoa (white is just as fine), cooked</li> <li>1 onion, finely diced</li> <li>2 garlic cloves, crushed</li> <li>1 tsp coconut oil, melted</li> <li>2 tsp lemon juice</li> <li>¼ tsp chilli flakes</li> <li>1 tsp pink Himalayan salt</li> <li>1 tbsp olive oil</li> <li>1 egg</li> <li>2 tbsp wholemeal bread crumbs</li> <li>1 tbsp flax seeds</li> <li>4 Wholemeal buns</li> <li>1 bunch of parsley, finely chopped</li> </ul> Dressing <ul> <li>1 ripe avocado</li> <li>2 tbsp tahini</li> <li>3 tbsp lime juice</li> <li>1 garlic clove</li> <li>¼ tsp pink Himalayan salt</li> </ul> Method: <ol> <li>Preheat the oven to 175°C.</li> <li>Place the beetroot cubes on a baking ton lined with baking paper. Rub with olive oil and roast for 30 minutes.</li> <li>Remove from the oven and set aside to cool.</li> <li>Place the roasted beets in a food processor and pulse two or three times – making sure there’s still plenty of texture for moulding into burger patties.</li> <li>Transfer the beets into a large bowl, add all the other ingredients and stir to combine. Add as many bread crumbs as you need for the right texture.</li> <li>With slightly wet hands, shape the burgers and place them on a lined baking sheet.</li> <li>Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.</li> <li>Still with slightly wet hands, shape the burgers and place them on a lined baking sheet.</li> <li>Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.</li> <li>While the burgers are baking, prepare the dressing. Simply place all the ingredients in the food processor and process to obtain a creamy sauce.</li> <li>Assemble the burgers immediately after removing from the oven.</li> <li>Cut the bun in halves, spread bun bases with dressing, add the beet burger, top generously with avocado dressing, parsley and put on the bun top. Serve immediately.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/vegetarian-stir-fry/">Vegetarian stir fry</a> <a href="/lifestyle/food-wine/2016/02/gluten-free-pizza-with-cauliflower-base/">Gluten free pizza with cauliflower base</a> <a href="/lifestyle/food-wine/2016/02/vegetarian-meat-balls/">Vegetarian meatballs</a>

Food & Wine

Roast beetroot dip

If you’re sick of your regular dips and after something a little bit different, this recipe provides a delicious alternative. This is easy to make and very tasty. We recommend serving this dip with grissini breadsticks. Ingredients: <ul> <li>1 bunch beetroot</li> <li>1 head garlic</li> <li>Olive oil cooking spray</li> <li>1 cup low-fat yoghurt</li> <li>2 tablespoons dill, finely chopped</li> </ul> Method: <ol> <li>To begin, line a baking tray with baking paper and preheat your over to 200°C.</li> <li>Trim the beetroot, leaving 1cm of the stalks attached.</li> <li>Cut a tiny bit off the top of the head of garlic, roughly 5mm.</li> <li>Place beetroot and your garlic onto the prepared baking tray and spray with oil.</li> <li>Roast for 45 minutes or until tender. Test with a skewer.</li> <li>Set aside to cool for 15 minutes.</li> <li>Gently peel and discard skin from beetroot and squeeze garlic flesh from the head.</li> <li>Chop the beetroot, roughly, then place into a food processor with the garlic flesh.</li> <li>Process until smooth, then transfer to a glass bowl.</li> <li>Stir in the yogurt, dill, some salt and pepper, then cover.</li> <li>Refrigerator for a few hours, then transfer to a serving bowl.</li> <li>If you have any additional dill leftover, use to garnish.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/12/guacamole/">Guacamole</a> <a href="/lifestyle/food-wine/2016/03/carrot-and-cumin-dip/">Carrot and cumin dip</a> <a href="/lifestyle/food-wine/2015/12/spinach-artichoke-dip/">Creamy spinach and artichoke dip</a>

Food & Wine

Tuna, persimmon and beetroot salad

The trio of fish, fruit and veg combine to make a scrumptious autumn salad to satisfy your tastebuds. Serves: 4-5 Ingredients: <ul> <li>425g tinned tuna in oil, drained, broken into bite sized chunks</li> <li>3 sweet persimmons, peeled, each cut into 8 wedges, sliced 1cm pieces</li> <li>3-4 small to medium beets, peeled*, coarsely grated</li> <li>1 tin of chick peas, drained and rinsed</li> <li>1/2 continental cucumber, quartered lengthways and sliced 5mm pieces</li> <li>1 cup rocket or baby spinach leaves</li> <li>1/4 cup sunflower seeds</li> </ul> For the dressing <ul> <li>4 tablespoon white balsamic vinegar</li> <li>4 tablespoon olive oil</li> <li>1/2 teaspoon ground cumin (optional)</li> <li>1/2-1 teaspoon salt OR to taste</li> <li>1/4 teaspoon caster sugar</li> </ul> *Top tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained. Method: <ol> <li>Shake the dressing ingredients in a clean glass jar until combined.</li> <li>Combine all salad ingredients in a large mixing bowl just before serving.</li> <li>Add dressing and toss gently with clean hands. Serve immediately.</li> </ol> Recipe courtesy of Persimmons Australia. <a href="https://www.facebook.com/persimmonsaustralia" target="_blank">Visit their Facebook for more recipes.</a> Related links: <a href="/lifestyle/food-wine/2015/11/spaghetti-frittata/">Leftover spaghetti frittata</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale, feta spinach pie</a>

Food & Wine

Lentil, beetroot and feta salad

Bursting with colour and flavour, this lentil, beetroot and feta salad is the perfect side or stand-alone dish. Serves: 6 Ingredients: <ul> <li>450g can whole baby beetroot</li> <li>400g can lentils</li> <li>2 spring onions, finely sliced</li> <li>50g rocket leaves</li> <li>2 teaspoons extra virgin olive oil</li> <li>1 teaspoon red wine vinegar</li> <li>¼ cup crumbled feta cheese</li> <li>freshly ground black pepper, to taste</li> </ul> Method: <ol> <li>Half beetroot slices and combine with drained lentils and sliced spring onions in a bowl. Add the rocket and a drizzle of olive oil. Gently toss to coat the leaves in dressing.</li> <li>Transfer salad to a bowl or serving platter, scatter with crumbled feta cheese and grinding of pepper to taste.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing">visit their site for more delicious food ideas. </a> Related links: <a href="/lifestyle/food-wine/2015/12/lemon-poppy-seed-muffins/">Lemon and poppy seed muffins</a> <a href="/lifestyle/food-wine/2015/11/pumpkin-feta-beetroot-quinoa-salad/">Pumpkin, fetta and beetroot quinoa salad</a> <a href="/lifestyle/food-wine/2015/09/beetroot-orange-salad/">Beetroot and orange salad</a>

Food & Wine

Pumpkin, feta and beetroot quinoa salad

Change up the usual, boring salad options with this nutrient-packed, refreshing quinoa salad. Ingredients: <ul> <li>1 bunch of baby beetroot, trimmed and scrubbed</li> <li>1/3 cup of olive oil</li> <li>800g pumpkin, cut and peeled</li> <li>1 tablespoon of thyme leaves</li> <li>400g of white quinoa, rinsed</li> <li>1 tablespoon of honey</li> <li>1 teaspoon of wholegrain mustard</li> <li>1/3 cup of parsley leaves, chopped</li> <li>120g of feta</li> </ul> Method: 1. Preheat oven to 200°C. Place beetroot on individual pieces of foil and drizzle with olive oil. Wrap in foil and bake for 40 minutes. 2. Heat a chargrill to medium high heat. Top pumpkin with thyme and drizzle with oil. Cook for five to seven minutes on each side. Let cool. 3. Following directions on package, cook quinoa. Let cool. 4. Mix honey and mustard together. 5. Cut beetroot. In a bowl, toss together pumpkin, quinoa, parsley, and feta and top with honey-mustard dressing.

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