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!
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.
pecans(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
marinated goat cheese(ContainsMilk)
brown sugar(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2 cm chunks. Cut the beetroot (unpeeled) into 1 cm chunks. TIP: Chopping the veggies to the correct size ensures they cook in the allocated time. Slice the red onion into 2 cm wedges. Finely chop the dill. TIP: Dill has a distinctive flavour that is like a combination of fennel, aniseed and celery. If these flavours aren't for you, feel free to leave the dill out or use a little less.
Place the sweet potato, beetroot and red onion on the oven tray lined with baking paper, drizzle with olive oil and a pinch of salt and pepper. Place in the oven to cook for 30-35 minutes, or until golden and tender. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it is tender and can be easily pierced with a fork.
Heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the frying pan to a medium heat and add the brown sugar, water (check ingredients list for the amount) and a pinch of salt and stir until the sugar has melted and the caramel is combined. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the caramel has thickened and become sticky. Remove from the pan and spread out on a sheet of baking paper to cool.
While the vegetables are cooking, pour 1 1/2 tbs for 2 people / 3 tbs for 4 people of the oil from the marinated goat cheese tub into a small jug or bowl. Add the vinegar and Dijon mustard and stir to combine. Season to taste with a pinch of salt and pepper and set aside. Once slightly cooled, roughly chop the candied pecans.
In a large bowl, toss the roasted veggies, pecans, mixed salad leaves and dill. Crumble in the marinated goat cheese and drizzle with the mustard dressing. Toss to coat. TIP: Dress the medley just before serving to prevent soggy leaves.
Divide the roast root vegetable medley between bowls. Top with the candied pecans.