Goat Cheese, Pecan & Roast Vegetable Salad
A feast for the eyes as well as the stomach, this salad is a true celebration of the sweet nuttiness that can be found in a savoury dish. Between creamy sweet potato and beetroot, marinated goat cheese and crunchy toasted pecans, you won’t be able to decide what to eat first!
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.
Ingredients
400 g
sweet potato
1
beetroot
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 tub
marinated goat cheese
(Contains Milk;)
1 tsp
Dijon mustard
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
3 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato (unpeeled) and beetroot (washed) into 2 cm pieces. Crumble the marinated goat cheese (reserve the olive oil) and wash the mixed salad leaves.
Toss the sweet potato and beetroot in the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 30-35 minutes, or until golden and tender.
Place the pecans on a second oven tray and add to the oven in the final 8 minutes of the vegetable cooking time, or until toasted.
To make the dressing, combine the reserved olive oil from the marinated goat cheese, balsamic vinegar and Dijon mustard in a small jug or bowl. Season to taste with salt and pepper. Toss the mixed salad leaves, roast vegetables, pecans and goat cheese in a large bowl. Drizzle with the dressing and toss to coat well.
To serve, divide the salad between bowls.