Butternut Pumpkin & Beetroot Salad

Ingredients:

• 1 large beetroot, brushed
• 600g butternut pumpkin, chopped into chunks
• 1 large red onion, chopped into slices
• 1 shallot, chopped
• 175ml Balsamic Vinegar
• 70g Rocket
• 50g Spinach
• 100g toasted pine nuts
• Olive Oil
• Salt
• Pepper
• 1 teaspoon oregano
• 1 teaspoon chilli flakes

Method:

• Preheat the oven to 180 degrees.
• Line a baking tray with foil and spread butternut pumpkin chunks evenly.
• Drizzle olive oil, salt, pepper, chilli flakes and oregano across the pumpkin.
• Rub olive oil and a sprinkle of salt and pepper over the beetroot and wrap it in foil.
• Put in the oven for 40 minutes or until pumpkin is browning and beetroot is easy to pierce with a knife.
• Whilst the other ingredients are in the oven, put the onion and shallot in a frying pan with a glug of oil and begin to cook on medium heat for 2 mins.
• Add the balsamic vinegar to the frying pan along with any other herbs you'd like. Reduce the heat and leave to cook for 10 minutes, stirring occasionally.
• When the beetroot is removed from the oven, leave to cool then cut into chunks or slices as desired.
• To serve, toss the spinach and rocket leaves together and add the roasted pumpkin, beetroot onions. Top with toasted pine nuts.