Roast vegetables with cranberry dip

Preparation

1. Preheat the oven to 200 degrees upper/lower heat. Line a baking tray with baking paper

2. Peel the red and yellow beetroot (note: it is best to put on kitchen gloves!) and cut into bite-size pieces. Wash the pumpkin, deseed it and cut it into bite-size pieces. Peel the onions and chop roughly

3. First, place only the red and yellow beets onto a baking tray lined with baking paper. Add 2 tbsp of olive oil, 1 tsp of thyme and a little sea salt. Cook in a preheated oven on the 2nd shelf from the top for approx. 45 min. until soft.

4. Mix the pumpkin and the onion with the remaining olive oil (2 tbsp) and season with a little sea salt. After 20 min. of cooking time, add to the baking tray with the beetroot and cook.

5. While the vegetables are cooking in the oven, crumble the feta into a tall container.
Add cream cheese, yoghurt and 2 tbsp of the cranberry preserve to the feta and blend everything with the hand blender to produce a creamy dip. Season with salt and pepper and pour into a shallow small bowl. Keep cold in the refrigerator until serving.

6. Toast the pumpkin seeds in a small dry non-stick pan until golden brown. Allow to cool slightly and chop roughly.

7. Dress the dip with the chopped pumpkin seeds and 1 tbsp of cranberry preserve before serving.

8. Once the vegetables are cooked, remove them from the oven and allow to cool slightly. Serve together with the cranberry dip.