Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
Coat beetroot in half the balsamic mix and place in a baking paper lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and shaved Perfect Italiano Parmesan.
