Chickpea, Beet And Pumpkin Salad - cooking recipe

Ingredients

1 1/3 lbs beets, trimmed, cut into wedges
1 tbsp olive oil
2 cloves garlic, crushed
1 lb pumpkin, peeled, cut into wedges
1 x 14 oz can chickpeas, drained, rinsed
1/4 cup olive oil
1 tbsp store-bought white balsamic dressing
5 cups baby spinach
4 oz goat cheese, crumbled, to serve

Preparation

Preheat oven to 400\u00b0F. Combine beets, oil and garlic in a large baking dish. Season to taste. Bake for 10 minutes. Add pumpkin to the same baking dish, away from beets (to avoid color transfer). Bake for another 20 minutes.
Combine chickpeas, oil and white balsamic dressing in a small bowl and stir to combine.
Place beets, pumpkin, chickpea mixture and spinach in a bowl and toss gently. Serve topped with goat cheese.