Ingredients

Method

  • 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.

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