Roast Potato & Beetroot
with Lemon Yoghurt, Dukkah & 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!
The quantities provided above are averages only.
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
2
potato
2
beetroot
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
½
lemon
1 bag
dill
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small cubes. Place the potato and beetroot on a lined oven tray. 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
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 and season.
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.
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