Read above between the pictures about the cooking time, it doesn't take to long to assemble or prepare, oven takes 30 minutes
Mix beetroot + Himalayan salt + pinch of brown sugar + balsamic vinegar and put it in a baking tray and let it sit in the oven for 30 minutes.
In mean while, prepare the dressing and wash the salad, lay the salad leaves on a kitchen towel and cover it with another towel on top , if required use a paper towel too to dry the salad if it is still wet before assembling the salad.
Toast the pumpkin and sesame seeds and keep it aside.
Blitz all the ingredients ( chia seeds + greek yogurt + black pepper + salt + lemon zest + mint leaves ) in a blender until chia seeds are mixed well or forms a thick consistency. Prepare the dressing and keep it in the refrigerator
After the 30 minutes, take the beetroot tray out of the oven, use a spoon or a fork to stir it in the same tray, beetroot can become little dry, by stirring it in the same bowl, it will absorb the extra juice from the baking tray and coat well.
Now assemble the salad - take a bowl , add salad leaves , beetroot , dressing and toasted sesame + pumpkin seeds and serve with some bread or just salad
You could also add some extra virgin olive oil at the time of serving, it's a personal choice, I didn't do it.
Add more salt and black pepper seasoning if required before serving