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Roast Root Veggie Medley
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Roast Root Veggie Medley

Roast Root Veggie Medley

with Goat Cheese, Candied Pecans & Dill

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!

Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free

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 Time45 minutes


Serving amount

2 unit

sweet potato

1 unit


1 packet


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

1 tub

Dijon mustard

1 bag

mixed salad leaves

1 bunch


1 tub

marinated goat cheese

(Contains Milk;)

1 unit

red onion

Not included in your delivery

olive oil

3 tsp

vinegar (balsamic or white wine)

1 tbs

brown sugar

2 tsp



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2180 kcal
Fat28.2 g
of which saturates8.5 g
Carbohydrate47.3 g
of which sugars27.7 g
Dietary Fibre0 g
Protein15.1 g
Cholesterol0 mg
Sodium627 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Tray
Baking Paper
Medium Non-Stick Pan
Large Bowl



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

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

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

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

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

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