Healthy spring salad from affordable ingredients

First, prepare the vegetables. Wrap the beetroot in foil and bake it in the oven at 190 degrees until ready (check with a toothpick).

Meanwhile, peel the pumpkin, cut it into cubes, and transfer it to a bowl.

Add olive oil, thyme, and nutmeg.

Send the pumpkin pieces to bake in the oven with the beet for about 10-15 minutes.

For the dressing, crush the garlic through a press.

Combine with grainy mustard, salt, and flaxseed oil.

Chop the parsley with a knife, peel the cooked beetroot and cut it into cubes.

Place all the vegetables and cheese on the parsley, then drizzle with dressing.