Ingredients
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600 g butternut pumpkin
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4 small beetroots
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2 tablespoons olive oil
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4 garlic cloves, finely chopped
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sea salt, to taste
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fresh ground black pepper, to taste'
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1/4 cup pepitas (pumpkin seeds)
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baby spinach leaves, well washed
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1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar
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1 brown onions (Australian) or 1 yellow onion (American)
Instructions
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
- Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
- Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
- Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
- Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
- Serve warm.