Spiced Butternut and Beetroot Warm Salad

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the diced butternut pumpkin and beetroot. Drizzle with 1 tablespoon of olive oil, and sprinkle with ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Toss until the vegetables are well coated.

3.Spread the seasoned butternut and beetroot mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

4.While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 5-7 minutes, or until softened and translucent.

5.Add the chopped beet leaves to the skillet with the onions and cook for an additional 3-4 minutes, until the leaves are wilted and tender. Season with salt and pepper to taste.

6.Once the roasted vegetables are done, remove them from the oven and add them to the skillet with the sautéed onions and beet leaves. Gently toss everything together to combine.

7.If desired, sprinkle crumbled feta cheese and chopped walnuts over the top for added flavor and texture before serving.