HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Root Veggie Medley
Roast Root Veggie Medley

Roast Root Veggie Medley

with Goat Cheese, Candied Pecans & Dill

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A feast for the eyes as well as the stomach, this medley is a true celebration of the sweet nuttiness that can be found in a savoury dish. Between kumara and beetroot, goat cheese and crunchy candied pecans, you won’t be able to decide what to eat first!

Tags:Low Calorie
Allergens:Tree NutsSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


1 packet


(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1 tub

Dijon mustard


1 bag

salad leaves

1 bunch


1 packet

goat cheese


1 unit


Not included in your delivery

olive oil

1 tbs

vinegar (balsamic or white wine)

4 tsp

brown sugar

2 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2130 kJ
Fat26.7 g
of which saturates8.2 g
Carbohydrate46.8 g
of which sugars27.8 g
Dietary Fibre0 g
Protein16.1 g
Cholesterol0 mg
Sodium352 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Tray
Baking Paper
Medium Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Finely chop the dill. TIP: Dill has a distinctive flavour. Feel free to leave it out or use a little less. TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the kumara, beetroot and red onion on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then arrange in a single layer. Roast for 30-35 minutes, or until tender. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.


While the veggies are roasting, heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until fragrant. Transfer to a small bowl. Return the frying pan to a medium heat and add the brown sugar, water and a pinch of salt and stir until melted and combined. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the caramel has thickened and become sticky. Transfer to a sheet of baking paper and spread out to cool.


While the pecans are cooling, pour 1 1/2 tbs for 2 people / 3 tbs for 4 people of olive oil into a large bowl. Add the vinegar and Dijon mustard and stir to combine. Season to taste with salt and pepper and set aside. Once slightly cooled, roughly chop the candied pecans.


To the large bowl with the dressing, add the roasted veggies, mixed salad leaves and dill. Tear in 1/2 the goat cheese. Toss to coat. TIP: Toss the medley just before serving to keep the leaves crisp.


Divide the roast root vegetable medley between bowls. Top with the candied pecans and the remaining goat cheese.