Roast Root Veggie Medley

Roast Root Veggie Medley

with Goat Cheese, Candied Pecans & Dill

Vegetarian
3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

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!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsSulphitesMilk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

sweet potato

1 unit

beetroot

1 packet

pecans

(ContainsTree Nuts)

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

mixed salad leaves

1 bunch

dill

1 tub

marinated goat cheese

(ContainsMilk)

1 unit

red onion

Not included in your delivery

olive oil

3 tsp

vinegar (balsamic or white wine)

1.5 tbs

brown sugar

2 tsp

water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2010 kJ
Fat22.9 g
of which saturates6.3 g
Carbohydrate46.3 g
of which sugars27.2 g
Protein17.4 g
Sodium302 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Knife
Chopping board
Baking Tray
Baking Paper
Medium Non-Stick Pan
Large Bowl
InstructionsPDF
Instructions
1

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.

2

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. 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.

3

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.

4

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.

5

To the large bowl with the dressing, add the roasted veggies, pecans, mixed salad leaves and dill. Crumble in 1/2 the marinated goat cheese. Toss to coat. TIP: Toss the medley just before serving to keep the leaves crisp.

6

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