HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Potato & Beetroot
Roast Potato & Beetroot

Roast Potato & Beetroot

with Lemon Yoghurt, Dukkah & Dill | Serves 2

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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!

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

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 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people





1 sachet


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



1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1631 kJ
Fat13.4 g
of which saturates2.8 g
Carbohydrate47.5 g
of which sugars22.6 g
Protein13.7 g
Sodium620 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 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm cubes. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then sprinkle with the dukkah. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, slice the lemon in half. Roughly chop the dill.


In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season with salt and pepper. TIP: Add more or less lemon juice to taste.


Transfer the roasted potato and beetroot to a serving dish. Drizzle with the lemon yoghurt and sprinkle with the dill.