Winter Roasted Beets and Pumpkin with Feta - paired with a Pinot Noir
1 small butternut pumpkin, peeled and chopped into bite size pieces
3 medium size beetroot, peeled and chopped into bite size pieces
2 medium brown onions, peeled and sliced into 8 wedges each
1/3 cup tamari seeds or nuts
1 pomegranate, seeds only
1 cup of spinach
½ cup each of parsley and mint, finely chopped
2 tbsp. olive oil
6 tbsp. olive oil
2 tbsp. cider vinegar
1 tbsp. wholegrain mustard
2 tbsp. coconut sugar
1 clove of garlic, crushed
Salt & Pepper to taste
Preheat oven to 180c, fan bake and line a tray with baking paper.
In a large bowl, toss the pumpkin, beets and onion with the olive oil and sea salt until well coated. Transfer to the baking tray and spread out to create one layer. Roast for 30-45 minutes until cooked through and caramelised. Set aside to cool.
To make the dressing, assemble all ingredients in a jar and shake vigorously to combine.
To assemble the salad, place all ingredients in a large bowl and toss to combine. Pour over the dressing and toss again to evenly coat.
Transfer to a large platter for serving.