HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Roasted Sweet Potato & Beetroot Salad
Dukkah Roasted Sweet Potato & Beetroot Salad

Dukkah Roasted Sweet Potato & Beetroot Salad

with Yoghurt Dressing & Fetta

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Say hello to a salad that ticks all the boxes, yet tastes totally different. With a creamy herb dressing plus sweet pear, nutty hazelnuts and rich fetta, this mix brings favourite flavours together in a bright and colourful bowl.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SesameTree NutsEggMilk

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

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

1 unit


2 unit

sweet potato

1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 bag

snow peas

1 packet

roasted hazelnuts

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

1 tub

dill & parsley mayonnaise


½ packet

Greek-style yoghurt


1 unit


1 bag

spinach & rocket mix

1 block

fetta cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2520 kJ
Fat36.7 g
of which saturates7.1 g
Carbohydrate48.6 g
of which sugars29 g
Dietary Fibre0 g
Protein17.2 g
Cholesterol0 mg
Sodium862 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) and sweet potato (unpeeled) into 1cm cubes.


Place the beetroot and sweet potato on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. Sprinkle with the dukkah and roast until golden, 5 minutes. Set aside to cool slightly. 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, trim and thinly slice the snow peas. Roughly chop the roasted hazelnuts.


In a large bowl, place the dill & parsley mayonnaise, Greek yoghurt (see ingredients list), a pinch of salt and pepper and mix well to combine. Slice the pear into thin batons.


When the roasted sweet potato and beetroot have cooled slightly, make the salad. Add the spinach & rocket mix, snow peas and pear to the bowl with the dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the salad between plates and top with the dukkah-roasted sweet potato and beetroot. Crumble over the fetta and sprinkle with the hazelnuts.