Recipe: Roasted Beetroot and Pumpkin Salad

• Preheat the oven to 180°C if fan-forced (200°C conventional). Line 2 baking trays with baking paper.
• Slice the pumpkin into thin wedges, leaving the skin on to help them keep their shape. Toss with the olive oil and a pinch of salt and arrange on one of the baking trays.
• Wash the beetroot and slice the tops off. Wrap them individually in foil and place on the other baking tray.
• Roast pumpkin and beetroot for about 30 minutes, or until you can easily poke a knife through the beetroot; the beetroot may take a little longer to cook than the pumpkin.
• Carefully unwrap the beetroot and rinse under cold water. The skins should slide right off (alternatively, you may leave them on). Cut each beetroot into quarters and set aside to cool with pumpkin.
• In a small bowl, whisk all dressing ingredients together. Season with salt and pepper, then taste and add a little more maple syrup or vinegar if you prefer a more sweet or more acidic dressing. Put the arugula in a serving bowl and top with the cooled beetroot and pumpkin. Add the walnuts, sunflower seeds and pumpkin seeds. Drizzle with dressing and serve immediately.

Source: VegKit