1. Preheat the oven to 200ºC/400ºF/gas mark 6. 2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges. 3. 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. 4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown. 5. 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. 6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar. 7. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
