Beetroots & Pumpkin salad

Ingredients

• 160 g Beets, skin on
• 500 g Pumpkin, skin on
• 1 pcs Red onion, chopped
• 170 g Sweet potato, skin on
• 300 g Rucola, raw
• 2 tbsp Extra-virgin olive oil
• 60 g Feta, reduced fat
• 60 g Walnuts, chopped
• 2 tbsp Balsamic vinegar

Method

1. Preheat oven to 180°C. Line roasting tray with parchment paper.
2. Peel the vegetables, pumpkin, onion, beets, and sweet potato then cut into quarters.
3. Place all the ingredients on a roasting tray and drizzle with half the olive oil.
4. Roast vegetables in the oven for 30 minutes, turning the vegetables after 15 minutes, so it can evenly cook.
5. Place the rocket and walnuts into a bowl. Crumble feta cheese and add to the salad.
6. Add the roast vegetables, remaining olive oil, and balsamic vinegar then toss to combine.
7. Serve immediately.