Wild rocket and baby beet salad with pumpkin seed vinaigrette

Rocket is prolific at the moment. If you don’t have any in your backyard, make sure you buy the outdoor- grown stuff, as it has a much more wild, peppery flavour than the hydroponic version.

Ingredients

2	Red onions, peeled and each cut into 8 wedges
500 g	Wild rocket, leaves (Main)
8	Baby beetroots, peeled and halved lengthways
6 Tbsp	Olive oil
1 Tbsp	Brown sugar
4 Tbsp	Pumpkin seed paste, ready-made or roast 1/2 cup pumpkin seeds and blitz to a paste
1	Lemon, freshly juiced

Directions

1. Preheat the oven to 180C. Put onions and beets in a bowl with 2 tablespoons olive oil, salt and pepper.
2. Toss to coat. Transfer to roasting dish and roast about 30 minutes.
3. With a stick blender or whisk, mix the pumpkin seed paste, lemon juice and brown sugar, then gradually add 4 tablespoons olive oil, as you continue to whisk.
4. Arrange the rocket in a large bowl with the onions and beetroot.
5. Dress with the pumpkin seed vinaigrette, and serve.