Beetroot And Feta Salad

0 Preheat the oven to 390 degrees F / 200 C.
1 Wash and trim the ends of the baby beetroots. Cut into wedges and add to a mixing bowl.
2 Add the olive oil, salt and pepper to the mixing bowl.
3 Toss the beetroot wedges until completely coated.
4 Spread in an even layer on a baking sheet and roast in the oven for 15 minutes.
5 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.
6 Meanwhile prepare the dressing by adding all of the dressing ingredients to a mixing bowl and whisk together. Set aside.
7 When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling the salad.
8 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.
9 Finish with a drizzle of dressing just before serving.