Method 
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4
1. Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
2. Coat beetroot in half the balsamic mix and place in a baking paper lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
3. Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
4. Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and Shaved Parmesan.
Notes:
Use a vegetable peeler to shave Perfect Italiano Parmesan Wedge over this salad in place of Perfect Italiano Shaved Parmesan.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
