This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Fast, fresh and flavoursome – this one's the whole package.

A dish that sings with Australian flavours.

Goat's cheese and beetroot, a classic combination that can't be beat.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A bright and simple salad that can be served as a side, but also holds up on its own.

A rainbow dish of beets by one of Hobart's finest chefs.

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.