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20 minutes

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10 minutes

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15 minutes

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Crunchy summer pizza

25 minutes

Vegan recipes

Warm roast beetroot salad with Parmesan

40 minutes

Warm roast beetroot salad with Parmesan

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 40 minutes

Ingredients

12 beetroot
1 T olive oil
Salt
Wild rocket
Almonds
Parmesan
Olive oil
Red wine vinegar
Wholegrain mustard

Method

Preheat the oven to 180°C.

Clean beetroot and arrange on a sheet of tin foil. Drizzle with olive oil, season with salt, wrap and roast for 40 minutes. Remove from the oven, unwrap and remove the skins.

Serve whole with wild rocket and topped with chopped almonds, Parmesan shavings, olive oil, red wine vinegar and wholegrain mustard.

Cook's note: make this dish vegan by using mock Parmesan

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Plum chutney

Castle delite

Milk stout medley

White Spanish sangria with ripe peaches

Patatas bravas

Detox iced lollies

Wheat-free flatbreads

Chilled almond and garlic soup

Vodka and Grape Cooler

Campari and summer fruit punch

Crunchy summer pizza

Warm roast beetroot salad with Parmesan

Warm roast beetroot salad with Parmesan

Ingredients

Method