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!
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
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. TIP: Cut the veggies to the correct size so they cook in the allocated time. 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 it out or use less.
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 is still quite firm when cooked. You can tell it's cooked when you can easily pierce it with a fork.
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 golden. Transfer to a small bowl. Return the frying pan to a medium heat and add the brown sugar, water (see ingredients list) 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.
While the vegetables are cooking, 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 a pinch of salt and pepper and set aside.
Once slightly cooled, roughly chop the candied pecans.
In 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.
Divide the roast root vegetable medley between bowls. Top with the candied pecans and the remaining marinated goat cheese.