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Roast Root Veggie Medley

Roast Root Veggie Medley

with Goat Cheese, Toasted 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 sweet potato and beetroot, marinated goat cheese and crunchy candied pecans, you won’t be able to decide what to eat first!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:NutsSulphitesMilk
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

400 g

sweet potato

1 unit

beetroot

1 packet

pecans

(ContainsNuts)

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

mixed salad leaves

1 bunch

dill

1 tub

marinated goat cheese

(ContainsMilk)

1 unit

red onion

Not included in your delivery

olive oil

3 tsp

balsamic vinegar

1.5 tbs

brown sugar

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2200 kJ
Fat31.7 g
of which saturates9 g
Carbohydrate41.2 g
of which sugars21.7 g
Protein15.1 g
Sodium625 mg
Utensils
Utensils
Knife
Chopping board
Baking Tray
Baking Paper
Spoon
Small Bowl
Large Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2 cm chunks. Cut the beetroot (unpeeled) into 1 cm chunks. DTIP: Chopping the veggies to the correct size ensures they cook in the allocated time. Slice the red onion into 2 cm wedges. Finely chop the dill. DTIP: Dill has a distinctive flavour that is like a combination of fennel, aniseed and celery. If these flavours aren't for you, feel free to leave the dill out or use a little less.

2

Place the sweet potato, beetroot and red onion on the oven tray lined with baking paper, drizzle with olive oil and a pinch of salt and pepper. Place in the oven to cook for 30-35 minutes, or until golden and tender. DTIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it is tender and can be easily pierced with a fork.

3

Heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the frying pan to a medium heat and add the brown sugar, water (check ingredients list for the amount) and a pinch of salt and stir until the sugar has melted and the caramel is combined. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the caramel has thickened and become sticky. Remove from the pan and spread out on a sheet of baking paper to cool.

4

While the vegetables are cooking, pour 1 1/2 tbs for 2 people / 3 tbs for 4 people of the oil from the marinated goat cheese tub into a small jug or bowl. Add the vinegar and Dijon mustard and stir to combine. Season to taste with a pinch of salt and pepper and set aside. Once slightly cooled, roughly chop the candied pecans.

5

In a large bowl, toss the roasted veggies, pecans, mixed salad leaves and dill. Crumble in the marinated goat cheese and drizzle with the mustard dressing. Toss to coat. DTIP: Dress the medley just before serving to prevent soggy leaves.

6

Divide the roast root vegetable medley between bowls. Top with the candied pecans.

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