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maltatoday | SUNDAY • 6 AUGUST 2023 12 RECIPE CROSSWORD ACROSS 1) Float, as an aroma 5) Healthful seaweed 9) Title of respect in colonial India 14) Out of work 15) Melange 16) Treasure cache 17) 1200 hours 18) Coal quantity 19) Brilliant achievement 20) Fortuneteller's prop 23) A cannon has three 24) Provide funding for 25) Dig find 27) It wasn't built in a day 30) Like a pageant winner, e.g. 33) Wrestling pads 36) Vessel for a non-singles cruise? 38) Dangerously fast 39) Just survive (with "out") 40) Gunshot evidence 42) "Coming out" miss, briefly 43) The girls from uncle? 45) Smoker's residue 46) It comes between money and everything 47) Beats, as an incumbent 49) Like the sea 51) Resilient many-headed monster 52) Odd-numbered page 56) Mystifying Mr. Geller 58) "Yeah, us too!" 62) Concealed 64) In ___ of (supplanting) 65) Top rating 66) Shakespeare's "___ An - dronicus" 67) Get the crowd warmed up 68) Some recyclables 69) Beginning 70) Sounded, as a doorbell 71) Inner Hebrides island DOWN 1) Pain result 2) Decorate 3) "Pretty Boy" of crime 4) Stretching muscles 5) Coke nut 6) Ab follower on the He - brew calendar 7) Arm or leg 8) Andy Warhol genre 9) Arranged like rays or radii 10) Curved path formation 11) Assets hidden till needed 12) Infamous czar 13) Puts money on the rou - lette table 21) Enough to tango 22) Time for hobbies 26) Retirement-fund letters 28) Eminent conductor 29) Pauses in speech 31) Splittable by two 32) Plastic user's concern 33) It lists courses 34) Like family 35) Common souvenirs 37) Baby beaver 40) Make more tweaks to 41) Junior's senior 44) Ron who hit 316 home runs 46) Medicinal syrups 48) Popeye or Sinbad, e.g. 50) It may come before long? 53) Dagger partner 54) Bluefin, for one 55) At the high end of the scale? 56) "What've you been ___?" 57) Bridle feature 59) Thatching palm 60) Acne sufferer 61) Deadlocked, as a jury 63) Word on an invoice F Solution to last week's crossword The answers to today's crossword will be published in next week's Midweek edition Weather Sunny during the day and fine at night Visibility Good Wind Northwest force 3 to 4 becoming force 2 to 3 TODAY TOMORROW Crossword WEATHER WINDY WINDY 28 / 22 0 29 0 / 22 0 FEELS LIKE 29 0 FEELS LIKE 29 0 Roasted Beetroot Salad 1. Begin by preheating an oven to 180C. Scrub the beetroots and chop off the stalk ends of each one. Lay down enough foil to cover a baking tray and lay a sheet of baking paper on top. Place the beetroot on the baking paper and season well with salt, pepper, olive oil and add a few sprigs of rosemary. Pull the foil over the beetroots to cover them. Bake at 180C for 1 and a half hours or until the beetroots can be easily pierces with a knife and are tender. Smaller beetroots will not take as long. Once the beetroots are cooked, carefully remove the skins with a piece of paper kitchen towel. And allow to cool. Once cooled cut into bite sized pieces. 2. To toast the walnuts, season them with a few drops of olive oil and a generous sprinkling of salt, coat well in the light coating of oil. Preheat an oven to 160C and place the walnuts onto a baking tray lined with baking paper. Bake for 15 minutes or until the walnuts are lightly browned. Remove from the oven and allow to come to room temperature before storing in an airtight container. 3. In a large mixing bowl place the beetroot pieces and season liberally with balsamic vinegar, extra virgin olive oil, salt and black pepper. Allow to marinate for at least 15 minutes. 4. For the cheese, crumble or shave using a vegetable peeler into a small bowl and reserve in the fridge until ready to serve. 5. Before you're ready to assemble, make sure your ingredients are at room temperature. The flavour of everything will be much more pronounced and have a nicer texture. Add the rocket leaves, half of the cheese crumbled or shaved into small pieces as well as half of the walnuts. Dress everything well and adjust seasoning as necessary. To serve, INGREDIENTS • 2 large beetroots • 1 bunch of rucola • 2 dried sheep's milk gbejniet • 40g walnuts, chopped • Balsamic vinegar to taste • Extra virgin olive oil, salt and pepepr to taste By the Mediterranean Culinary Academy