Roasted Beet and Poblano Pepper Salad with Citrus Vinaigrette

1.Preheat your oven to 400°F (200°C).

2.Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.

3.On a separate baking sheet, place the poblano pepper strips and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.

4.Roast the beets in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized, stirring halfway through.

5.At the same time, roast the poblano peppers for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through.

6.While the vegetables are roasting, prepare the citrus vinaigrette. In a small bowl, whisk together the orange juice, lemon juice, honey, and extra-virgin olive oil until well combined. Season with salt and pepper to taste.

7.Once the beets and poblano peppers are done roasting, remove them from the oven and let them cool slightly.

8.In a large serving bowl, combine the roasted beets and poblano peppers. Drizzle with the citrus vinaigrette and toss gently to coat.

9.Sprinkle the salad with crumbled feta cheese, chopped cilantro, and toasted pumpkin seeds.

10.Serve the salad warm or at room temperature, and enjoy!