Last Pumpkin and Beetroot Salad

A family friend has donated their last remaining pumpkin of last years crop. Our current season's pumpkin vines are laden with plump butter nut offerings, but are some way off from eating.
This basic salad is a great way to get that roast vegetable hit with out having a full on roast meal.

  
What you need....

500g pumpkin
500g beetroot
olive oil
salt and pepper to taste
soft goats cheese


Make it happen....


1. Peel the pumpkin and beetroot. Cut into large pieces and toss in a little Olive oil, season with salt and pepper to taste.


2. Place in a hot oven 210c for 20min or until tender.


3. Remove from the oven and cool. Arrange on a platter for serving. Top with the cheese, I have rolled the little cheese balls in some cracked pepper and rosemary.


4. Drizzle with some olive oil just before serving.