Pumpkin seed and beetroot salad

Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves: 2

Ingredients

4 small raw baby beetroot, peeled
1 tsp olive oil
1 red onion, finely sliced
100g/ 4oz baby plum tomatoes
1 (120g) bag herb salad leaves
2 tbsp pumpkin seeds
For the dressing:
1 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp clear honey

Method

Preheat the oven to 200°C/Fan 180°C/400°f/Gas Mark 6. Cut the beetroot into quarters and place in a roasting tin, add the oil and toss well. Season. Cover with foil and roast for 25-30 mins or until tender.

Whisk all the dressing ingredients together and season to taste. Empty the salad leaves into a bowl, add the onion, tomatoes, pumpkin seeds, beetroot mixture and dressing. Toss well to mix. Serve straight away.