This roast beetroot pumpkin salad is a great hit with the whole family.
It is just divine and something that the whole family enjoys.
I hope you and your family do also.
Place the beetroot, pumpkin into into a roast pan. Drizzle over the coconut oil and bake in a moderately hot oven (170C) for ¾ hour.
For the last ¼ hour add the pine nuts so they are slightly roasted.
Prepare the spinach leaves on a large place and add the vegetables with the pine nuts once cooked. The vegetables should be slightly soft, not too soft. I like mine with a little bit of crunch left.
Add the avocado, feta cheese and olives. Drizzle the cooking oil over the finished dish and enjoy.
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