1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking parchment and set aside.

2. Wash/clean the broccoli and cut into small florets. You can use the stems as well – just cut them into small pieces, so they cook properly with the florets. Add to a large bowl. Drain the chickpeas and add to the bowl as well. Drizzle with oil, add the Herbes de Provence, and season well with salt and pepper. Transfer to the baking sheet and distribute evenly. Bake/roast in the middle of the preheated oven for about 20-25 minutes.

3. Crumble the feta and sprinkle together with the pine nuts on top of the veggies and bake/roast for another 10-15 minutes. If you want more browning you can place the baking sheet in the upper third of the oven closer to the heating element. Take it out of the oven and let cool down.

4. For the vinaigrette add the olive oil, vinegar, mustard, maple syrup, and grated ginger to a small bowl and mix until well combined. The oil might not want to be friends with the vinegar and mustard – just keep mixing and everything will eventually come together ;) Season well with salt and pepper. Add your roasted veggies with the drained sliced beets to a serving bowl and drizzle with the vinaigrette. Mix well, sprinkle with some chopped parsley, and serve.