500g baby beetroots, washed and trimmed
700g crown pumpkin, seeds removed, pealed and cut into wedges
3 tablespoons olive oil
Sea salt
100g baby spinach leaves
Dressing
1/2 cup olive oil
1 tablespoon each: Freshly squeezed orange, balsamic vinegar, wholegrain mustard, liquid honey.
*Preheat the oven to 190C. Wrap 3-4 of the beetroot together in a tinfoil parcel and repeat until al the beetroot are parcelled. Place the parcels to one side in a baking dish.
*Place the pumpkin, garlic, red  onion and olive oil in a plastic bag. Season with sea salt and shake the bag to coat the veges in oil. Remove the veges from the bag and place them in a single layer in the baking dish.
*Bake the vegetables for about 40 minutes (turning them once or twice) until the beetroot is cooked.
*Allow the vegetables to cool. Remove the skin from the beetroot and cut any larger beets in half.
*Place the spinach leaves onto a platter and decoratively top with the roasted vegetables.
*Combine the dressing ingredients and drizzle over the salad.
Serves 4.
Diabetes friendly.

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