Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes and sweet potato pieces with olive oil, smoked paprika, ground cumin, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 2: Make the Jalapeño Dressing

1. In a blender or food processor, combine the jalapeño, olive oil, lime juice, honey (or maple syrup), garlic, and salt.
2. Blend until smooth. If the dressing is too thick, add a little water, 1 tablespoon at a time, until you reach the desired consistency.
3. Taste and adjust the seasoning, adding more lime or honey if needed.

Step 3: Prepare the Salad Base

1. In a large salad bowl, add the mixed greens.
2. Scatter the crumbled feta, toasted pumpkin seeds, and fresh cilantro leaves over the greens.

Step 4: Assemble the Salad

1. Add the roasted beets and sweet potatoes to the salad bowl.
2. Drizzle the jalapeño dressing generously over the salad.

Step 5: Garnish and Serve

1. Top with fresh jalapeño slices for an extra spicy kick.
2. Serve immediately and enjoy!