1.Preheat oven to 200°C (180°C fan-forced). Wrap beetroot in foil. Place in a large roasting pan. Bake for 30 minutes. Remove from oven. Cool slightly. Peel. cut into wedges.
2.Place pumpkin and onion in pan. Arrange beetroot around other vegetables. Drizzle with 2 tablespoons of the oil.
3.Combine breadcrumbs, parsley, mustard, parmesan and garlic in a medium bowl.
4.Heat remaining oil in a large frying pan over moderate heat. Cook and turn beef for 2-3 minutes or until seared (reserve oil in pan). Place beef on vegetables in pan. Add half the reserved oil from pan to mustard mixture; mix well.
5.Spread mustard mixture evenly over top of beef. Drizzle with remaining oil from pan. Bake for 30-35 minutes for medium or until cooked to your liking. Remove beef from oven; transfer to a large heatproof plate. Cover loosely with foil; rest for 5 minutes.
6.Bake vegetables for 10 minutes more or until tender. Remove from oven; stand for 2 minutes. Add spinach to pan; season with salt. Slice beef. Serve with vegetables.