Make the salad dressing by mixing all ingredients in a lidded glass jar. Store in the fridge until ready to use.

Wash the whole beetroot thoroughly and pat it dry. Place it on a large square of aluminium foil. Drizzle with olive oil and rub it all over it. Sprinkle with salt and pepper. Scrunch and close the foil over the beetroot. Place on a large-lined baking tray. Add pumpkin and onion to the baking tray, sprinkle with salt and pepper and drizzle with olive oil. Place the tray in the oven and roast for 25 minutes.

Remove the pumpkin and onion from the oven and allow to cool. Place the foil containing the beetroot on a separate small tray and continue roasting for another 15-20 minutes. Once done, remove from the oven and cool completely.

Trim the ends of the beetroot and peel the skin. Cut into cubes and set aside.

Add roast veggies, quinoa, feta, parsley, rocket and thyme to a large bowl. Add salad dressing. Toss and mix well. Spoon into a large serving bowl and top with walnuts. Serve immediately.