Step 2: Muddle together the balsamic vinegar and olive oil, sugar, salt and pepper and thyme
Step 3: Place the beetroot and carrots in separate baking trays and drizzle with half of the balsamic dressing and cook in the oven for aprox 25 minutes (the carrot may cook a little quicker) at 200 degrees until roasted
Step 4: Leave to cool
Step 5: Combine together the roasted beetroot and carrots. Dress the salad using the remainder of the balsamic vinegar and olive oil and mint.
Step 6: Fold through the fresh spinach, pumpkin kernels and sprinkle with feta
Invite over your friends and enjoy!
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