Hearty White Bean & Roast Root Veggie Salad
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Hearty White Bean & Roast Root Veggie Salad

Hearty White Bean & Roast Root Veggie Salad

with Feta & Dijon Dressing

We love cannellini beans because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a root veggie salad! To stay on theme, we've added hearty beetroot, cauliflower and pumpkin. Stir through a sunny dijon dressing and you've got yourself a dinner that’s brimming with goodness.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Veggie
Climate Superstar
Allergens:
Soy
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1 portion

cauliflower

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 tin

cannellini beans

(Contains Soy; )

1 clove

garlic

1 packet

Dijon mustard

1 sachet

Herb & Mushroom Seasoning

1 packet

baby leaves

½ packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

Not included in your delivery

olive oil

2 tsp

honey

drizzle

white wine vinegar

10 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2482 kJ
Fat21.1 g
of which saturates10.1 g
Carbohydrate60.6 g
of which sugars24.1 g
Protein28.9 g
Sodium1868 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. • Cut cauliflower into small florets.

2
2

• Place beetroot and cauliflower on a lined oven tray. • Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When there is 12 minutes cooking time remaining, add peeled pumpkin pieces to the tray. Drizzle with olive oil, season and toss to coat. Return tray to oven.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• Meanwhile, drain and rinse cannellini beans. Finely chop garlic.

4
4

• In a small bowl, add the honey, dijon mustard, a drizzle of white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.

TIP: Add more or less vinegar to taste.

5
5

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook cannellini beans, garlic, the butter and herb & mushroom seasoning, tossing, until warmed through and fragrant, 3-4 minutes. • Remove pan from heat, then stir through the roasted veggies and dijon dressing. • Add baby leaves and gently toss to combine. Season to taste.

6
6

• Divide cannellini bean and roast veggie salad between bowls. • Crumble over feta (see ingredients) to serve. Enjoy!