Beetroot And Feta Salad

Preheat the oven to 390 degrees F / 200 C.
Wash and trim the ends of the baby beetroots. Cut into wedges and add to a mixing bowl.
Add the olive oil, salt and pepper to the mixing bowl.
Toss the beetroot wedges until completely coated.
Spread in an even layer on a baking sheet and roast in the oven for 15 minutes.
Remove from the oven and sprinkle the sliced onion over the beets, return to the oven and roast for another 15-20 minutes or until the beets are cooked through.
Meanwhile prepare the dressing by adding all of the dressing ingredients to a mixing bowl and whisk together. Set aside.
When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling the salad.
Arrange the mixed salad leaves on a serving dish, top with roasted beets and onion, toasted walnuts and pumpkin seeds and crumble the vegan feta cheese over top.
Finish with a drizzle of dressing just before serving.