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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 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:Tree NutsSulphitesMilk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit

beetroot

1 packet

pecans

(ContainsTree Nuts)

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

vinegar (balsamic or white wine)

1 tbs

brown sugar

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2180 kJ
Fat28.2 g
of which saturates8.5 g
Carbohydrate47.3 g
of which sugars27.7 g
Protein15.1 g
Sodium627 mg
The average adult daily energy intake is 8700 kJ
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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GET PREPPED
GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (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. Taste a little and if the flavour isn't for you, feel free to leave the dill out or use a little less. TIP: Cut the veggies to the correct size so they cook in the allocated time.

Roast the veggies
Roast the veggies
2

Place the sweet potato, 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.

Candy The Pecans
Candy The Pecans
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.

Make the mustard dressing
Make the mustard dressing
4

While the pecans are cooling, pour 1 tbs for 2 people / 2 tbs for 4 people of the oil from the marinated goat cheese tub 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.

Mix it all together
Mix it all together
5

To the large bowl with the dressing, add the roasted veggies, mixed salad leaves and dill. Tear in 1/2 the marinated goat cheese. Toss to coat. TIP: Toss the medley just before serving to keep the leaves crisp.

Serve up
Serve up
6

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