You can speed up the time of cooking by cutting the pumpkin and beets into small pieces if you prefer and turning the oven up to 220c from the start. The slow cook below does create softer centred beets.
Pre heat the oven to 200c, fan-forced.
Quarter the beets and sliced the pumpkin into wedges around 1 - 2 cm thick. Place in a large baking tray, season with salt and pepper and toss with 2 tablespoons extra virgin olive oil. Place in the oven to bake. At the 40-minute mark, remove and gently turn the pumpkin and toss the beets. After 60 minutes, turn the oven up to 220c and finish the baking on a higher heat to turn the pumpkin golden around the edges. This should take an additional 10 - 20 minutes depending on your oven.
While the pumpkin and beets are baking prepare the salsa verde parsley dressing. Mix a medium sized bowl the chopped parsley, capers, mashed anchovies, mustard, lemon zest, apple cider vinegar and extra virgin olive oil. Set aside.
Once the pumpkin and beets have finished baking and are nice and soft when tested with a skewer, remove them from the oven. Either allow them to cool to serve at room temperature or if you want to eat this straight away spoon over the salsa verde parsley dressing. Toss gently to cover all of the roast vegetables liberally.
Serve with your protein of choice either as is or with some crumbled feta or almond cheese.