HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Beetroot & Goat Cheese Salad
Roasted Beetroot & Goat Cheese Salad

Roasted Beetroot & Goat Cheese Salad

with Dill & Toasted Walnuts

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Enjoy a light and breezy dinner with this colourful mix of roasted beetroot, fresh dill and creamy goat cheese. The unique combination of delicious flavours will perk up your tastebuds and bring a brand-new main meal salad to the table.

Unfortunately, this week's green beans were in short supply, so we've replaced them with parsnip. Don't worry, the recipe will be just as delicious!

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


2 unit


1 packet


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

1 unit


1 bunch


1 unit


1 packet

Dijon mustard


1 bag

salad leaves

1 packet

goat cheese


Not included in your delivery

olive oil

1 tsp


2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1930 kJ
Fat20.9 g
of which saturates5.5 g
Carbohydrate48 g
of which sugars28.6 g
Dietary Fibre0 g
Protein16.4 g
Cholesterol0 mg
Sodium259 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot, kumara and parsnip (all unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. Remove from the oven and set aside to cool slightly.

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, roughly chop the walnuts. Pick the dill leaves.


Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Thinly slice the apple into half-moons.


In a large bowl, combine the Dijon mustard, honey, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the spinach & rocket mix, roasted veggies, apple, 1/2 the dill and crumble in 1/2 the goat cheese. Toss to coat and season to taste with salt and pepper.


Divide the roasted beetroot and goat cheese salad between bowls. Sprinkle over the toasted walnuts and the remaining goat cheese. Garnish with the remaining dill.