Preheat oven to 170 degrees Celsius.
Wrap beetroots in aluminium foil and roast alongside pumpkin cubes
sprinkled with oil. Remove when just cooked through.
Cut the roasted beetroots into 1cm cubes and mix all other ingredients together, then add beetroot and pumpkin.
Serve chunky vinaigrette with grilled tofu or tempeh, steamed broccoli and
cauliflower and serve as a salad. Or serve with roasted fish or other meat.