Red Cabbage and Beet Salad with peppered with roasted Pumpkin seeds

I don't think anything I've made has ever looked this good. And I can't even take any of the credit for it. This salad is quite the looker. And how can you go wrong, when you're working with such vibrant colors and delicious flavors? It's a simple recipe (adapted from here) that's hard to mess up, and still comes out on top, effortlessly.

Ingredients:

1/2 a red cabbage, chopped

2 medium sized beets

1/4 onion chopped

pumpkin seeds or sunflower seeds

4-5 basil leaves

3-4 thyme sprigs

2 tsp olive oil

chili powder

salt to taste

Dressing:

1/4 cup olive oil

3 Tbsp balsalmic vinegar or sherry vinegar

1 Tbsp mustard

1/2 tbsp honey

salt

Directions:

1. Preheat the oven to 400 F. Chop up the beets into small cubes and place on a baking sheet. Add the olive oil, thyme sprigs and salt to taste. Bake the beats for about 30 minutes until cooked. 

2. In a toaster oven, toast the pumpkin seeds with some chili powder and olive oil to coat. Toast for about 10 minutes. 

3. Once baked, combine the beets with the red cabbage, onion and basil leaves.

4. Combine ingredients for dressing, and mix into the salad. Throw in the roasted pumkin seeds.