Heat up a frying pan and dry roast the pepitas, shaking the frypan frequently until they are lightly toasted. Watch them carefully and remove from the heat and dip out into a heat proof bowl as soon as they are done.
Wash the salad leaves and dry in a salad spinner or carefully pat dry with a tea towel.
Drain the beetroot. Cut some of larger beetroot up into halves or even quarters if they are a bit big.
Cube the fetta cheese. Peel and finely slice the red onion and break apart into long thin pieces.
In a serving bowl add the salad leaves, then beetroot, then red onion, then fetta and sprinkle with roasted pepitas.
Dress with balsamic and olive oil if desired or put these on the table for people to dress the salad themselves.
Serve and enjoy!