1. Preheat oven to 180C and line 2 baking trays with baking paper. You will leave the oven on 180C throughout the whole cooking process.
2. Add potato pieces (400g only) and beetroot pieces (400g) to the prepared tray. Drizzle with olive oil and sprinkle with salt. Transfer to the oven. Set a kitchen timer for 1 hour.
3. Add remaining potato pieces (400g) and pumpkin pieces (400g) to the second tray prepared with baking paper. Drizzle with olive oil and sprinkle with salt. Transfer to the oven.
4. While the vegetables are in the oven line the base and sides of your circular springform pan.
5. Once the timer goes off, remove the beetroot tray from the oven and leave the pumpkin tray to continue cooking. Pierce the potato and beetroot with a fork to ensure it is cooked through.
6. Add the roasted beetroot and potato to the bowl with an egg (1 only), thyme (1/2 tsp only) and salt (1/2-1 tsp) to taste. Blend Speed 5 / 10 seconds.
7. Insert whisk attachment. Program 1 minute / Speed 4.
8. Pour beetroot mixture into the prepared springform pan and transfer to the oven.
9. Remove baking tray with pumpkin and potato. Pierce the potato and pumpkin with a fork to ensure it is cooked through.
10. To a clean dry bowl add the pumpkin and potato pieces with remaining egg (1), thyme (1/2 tsp) and salt (1/2-1 tsp) to taste. Blend Speed 5 / 10 seconds.
11. Insert whisk attachment. Program 1 minute / Speed 4.
12. Pour pumpkin mixture into the prepared springform tin, on top of the beetroot mixture, and transfer to the oven. Set a timer for 40 minutes.
13. Once cooked, allow to sit for 10 minutes before removing from the pan and serving.

Note: If you need to make this without egg, we have successfully used 40g of milk in lieu. It should be noted, however, that it doesn't hold together as well when slicing.