Dukkah-Roasted Potatoes & Beetroot
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Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

with Lemon Yoghurt & Dill | Serves 2

With gorgeous chunks of roasted potato and beetroot, this is one show-stopping side dish that'll be hard to ignore. Add flavourful dukkah, creamy yoghurt and zesty lemon in the mix, and it's satisfaction guaranteed!

Allergens:
Sesame
•Almond
•Milk

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 Time
DifficultyEasy

Ingredients

/ Serving 2 people

2

potato

2

beetroot

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bag

dill

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)1439 kJ
Fat12.5 g
of which saturates2.5 g
Carbohydrate43 g
of which sugars23.6 g
Protein13.3 g
Sodium395 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined baking tray. Drizzle with olive oil, sprinkle with dukkah and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• While the veggies are roasting, roughly chop dill. Slice lemon in half.

3
3

• In a small bowl, combine Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste.

TIP: Add more or less lemon juice to taste!

4
4

• Transfer dukkah-roasted potatoes and beetroot to a serving dish. • Drizzle with lemon yoghurt and sprinkle with dill to serve. Enjoy!