Roast beetroot and pumpkin seed salad

• 10 beetroot
• 2⁄3 cup organic maple syrup or agave syrup
• 6 T sherry or apple cider vinegar
• 3 cloves garlic, crushed
• 6 T extra virgin olive oil
• 120 g pumpkin seeds, toasted
• ½ cup parsley, chopped
• 250 g cooked green beans
• 100 g baby spinach
• Sea salt and freshly ground black pepper, to taste

1. Preheat the oven to 200°C. Wrap each beetroot separately in foil. Bake for 60–90 minutes, or until soft when pricked with the point of a sharp knife. Remove from the oven and allow to cool. Peel using a sharp paring knife, then cut into slim wedges.
2. Mix the agave syrup, vinegar, garlic and oil and season to taste. Stir in the beetroot, pumpkin seeds, parsley, green beans and spinach. Taste and adjust the seasoning.
3. Turn onto a platter and serve immediately.

Cook's note: The dressing is subtly sweet and sour. Use the smallest spinach leaves you can find.

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Recipe published courtesy of Mexico: The Cookbook by Margarita Carrillo Arronte (Phaidon, 2014).