Autumn Roasted Beetroot, Apple, and Feta Salad

Peel and cut the 130 gr Beets into 1.5 cm cubes.

Core and cut the 75 gr Green apples into thin slices.

Crumble the 35 gr Feta Cheese into bite-sized pieces.

In a small bowl, whisk together the ³/₄ tbsp Balsamic vinegar, ¹/₂ tbsp Honey, ³/₄ tsp Dijon Mustard, ³/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground until smooth.

Preheat the oven to 200°C (392°F), place the diced beets on a parchment-lined baking sheet, toss with ¹/₂ tbsp Olive oil extra virgin, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground, and roast for 25–30 minutes until tender.

Toast the 1 ¹/₄ tbsp Pumpkin seeds in a dry pan over medium heat for 2–3 minutes until lightly browned and fragrant, then set aside to cool.

Arrange the 30 gr Baby Spinach and 15 gr Arugula on two serving plates, then top with the roasted beets, sliced apples, crumbled feta, and toasted pumpkin seeds.

Drizzle the prepared dressing evenly over the assembled salad and serve immediately.