Remove beetroot from sous-vide bag and cut into 1-inch cubes. Place the cut beetroot on a baking pan, add a drizzle of olive oil and season with salt and pepper. Toss ingredients together. Roast the beetroot for 30 minutes.
Season the pumpkin with salt and pepper. Pre-heat baking pan with 2 tbsp vegetable oil, 1 tbsp olive oil and 1/2 tsp cumin seeds for about 3 – 5 minutes, until the oil is very hot. Add the seasoned beetroot and toss until all the vegetables until fully coated. Bake in the oven for about 30 minutes.
Cool roasted pumpkin and roasted beetroot.
Toss arugula in lemon juice, a drizzle of olive oil and season with salt and pepper.
Serve arugula on a large serving platter. Add the roasted pumpkins, beetroot, feta cheese and garnish with pine nuts.