Roasted Beets with White Balsamic Vinaigrette, Ricotta and Hazelnuts

Roasted Beets with White Balsamic Vinaigrette, Ricotta and Hazelnuts

Beetroot love gutsy flavours. Filled with ricotta and a tangy dressing, it makes a great antipasti, light lunch or side dish. 

Photography by Josh Griggs
From issue #65
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe