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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

beetroot

1 packet

pecans

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

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

salad leaves

1 bunch

dill

1 packet

goat cheese

(ContainsMilk)

1 unit

onion

Not included in your delivery

olive oil

1 tbs

vinegar (balsamic or white wine)

4 tsp

brown sugar

2 tsp

water

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
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Baking Tray
Baking Paper
Medium Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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