Red wine vinegar dressing
1.Preheat oven to 200°C. Oil a 8cm x 22.5cm loaf pan; line base and sides with baking paper.
2.Place beetroot on an oven tray; bake 45 minutes or until just tender. Wearing gloves, rub off stalks and skin from beetroot while still warm. Cool. Halve or quarter larger beetroot, if necessary.
3.To make herbed ricotta; process herbs until finely chopped. Add cream and half the ricotta; process until smooth. Add egg, parmesan and remaining ricotta; process until just combined. Season. Spoon mixture into loaf pan. Bake 30 minutes or until browned lightly. Cool in pan 15 minutes.
4.Place pumpkin on an oven tray; drizzle with oil. Bake 25 minutes or until just tender.
5.To make red wine vinegar dressing; place ingredients in a screw-top jar; shake well. Season to taste.
6.Arrange beetroot, pumpkin and rocket on serving plates; top with sliced herbed ricotta, walnuts and pepitas. Just before serving, drizzle with dressing.