Beet­root and wal­nut crum­ble

SERVES 6 PREP AND COOK TIME 1 HOUR

The Australian Women's Weekly - - Accompaniments -

Pre­heat oven to 220°C (200°C fan-forced). Trim leaves and stalks from 1.5kg red beet­root and 500g baby yel­low beet­root; wash. Peel red beet­root; cut into six wedges. Keep yel­low beet­root whole. Place all beet­roots on a large piece of foil on oven trays with 2 fresh bay leaves; driz­zle with 1 ta­ble­spoon ex­tra vir­gin olive oil. Cover with an­other piece of foil; seal. Roast red beet­root for 40 min­utes and yel­low beet­root for 30 min­utes or un­til ten­der. Peel yel­low beet­root. Process

½ cup wal­nuts and ¼ cup fresh flat-leaf pars­ley un­til chopped. Toss beet­roots with wal­nut crum­ble.

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