Wash and steam the beetroots and cut them into 1.5-inch cubes. Place into a steaming basket and steam until fully cooked through, which will take around 30 minutes.
Meanwhile, toast the cumin seeds until fragrant. Set aside. Toast the pumpkin seeds until they pop, and set aside as well.
Slice the shallots and finely dice the chilli. Roughly chop the parsley and also set aside.
Mince the garlic and place into a small jar with the sherry and olive oil. Shake and adjust seasoning to your liking. Crumble the feta cheese and set aside.
Once the beetroots are cooked, set them aside to cool. Once cooled, in a mixing bowl, pour the vinaigrette over them. Add the toasted cumin seeds and toss. Sprinkle with the pumpkin seeds, sliced onions, chilli and parsley. Add the feta last, otherwise it will turn pink, and serve.
Andy’s Sugar Safe® Tips
For completeness and to add nutrient density, serve this as a side to steamed salmon – an excellent source of omega-3 fatty acids.