Beetroot & Pumpkin Salad

Instructions

Preheat the oven to 200C or 180C for fan assisted ovens, line a baking tray with baking paper and place slices of pumpkin on top. Drizzle with olive oil, toss until coated then sprinkle salt and pepper on top.

Slice the top off the beetroot off and wrap each beetroot in foil. Place the beetroot and pumpkin in the oven to roast for half an our or until you can put a knife through the beetroot and the pumpkin is tender.

Carefully rinse the beetroot in water to remove the skin, cut into slices and leave to cool.

Combine the mustard, agave syrup, balsamic vinegar, apple cider vinegar and sesame oil together in a bowl. Place the mixed salad greens on to a bowl, place beetroot, onion and pumpkin slices on top, drizzle the vinegar mixture on top and sprinkle with pumpkin and sesame seeds.