Elevate the rich and earthy flavours of the humble beetroot with the addition of aromatic thyme leaves and creamy marinated goat cheese. Don't forget a scattering of walnuts for some added texture and depth.
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.
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Thyme
1 sachet
Nan's Special Seasoning
3
Beetroot
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges.
• Roughly chop walnuts.
• Pick thyme leaves.
• Place beetroot on a lined oven tray.
• Drizzle with olive oil, sprinkle over Nan's special seasoning and thyme
leaves. Season with salt and toss to coat. Roast until tender,
30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a
fork.
• Transfer smokey roasted beetroot to a serving plate.
• Dizzle with the balsamic vinegar and crumble over marinated goat cheese.
Sprinkle over walnuts to serve. Enjoy