Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. On a lined baking sheet, place the diced beets and sweet potatoes in separate sections to avoid beet juice from staining the potatoes.
3. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Toss until well-coated.
4. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Jalapeño Dressing

1. In a blender or food processor, combine the jalapeño, olive oil, lime juice, honey (or maple syrup), garlic, cumin, salt, and water.
2. Blend until smooth. Add more water if needed to reach a pourable consistency. Taste and adjust seasoning if necessary.

Step 3: Toast the Pumpkin Seeds

1. Heat a dry skillet over medium heat.
2. Add pumpkin seeds and toast them for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown. Set aside to cool.

Step 4: Assemble the Salad

1. Start with a base of mixed greens in a large salad bowl.
2. Add the roasted beets and sweet potatoes on top.
3. Sprinkle with crumbled feta and toasted pumpkin seeds.

Step 5: Add Dressing and Toppings

1. Drizzle the jalapeño dressing generously over the salad.
2. Garnish with fresh jalapeño slices for an extra spicy kick.
3. If desired, sprinkle a bit more feta on top for added creaminess.