2 red capsicums
2 red onions
2 Tbs balsamic vinegar
2 Tbs maple syrup, raw honey or agave syrup
1/4 cup pepitas
Scrub the beetroot clean and cut it into quarters. Then quarter the capsicum and de-seed. Peel and quarter the onion.
Place all the vegies in a baking dish and mix with the vinegar and sweetener.
About 30 minutes into the cooking time sprinkle pepitas over the top and roast uncovered for another 10 minutes in a moderate oven, or until the beetroot is soft when pierced with a knife.
From “Eating for the Seasons”; read our AGFG book review on this seasonal breakdown of delicious recipes by popular naturopath & nutritionist, Janella Purcell http://www.agfg.com.au/Blog/post/2011/05/31/Book-Review-Eating-for-the-Seasons.aspx