Dinner ideas

Pumpkin, ricotta and beetroot salad

Pumpkin, ricotta and beetroot salad


Lemon myrtle dressing


1.Preheat oven to 200°C/400°F.
2.Remove unblemished leaves from beetroot; reserve. Peel and halve beetroot.
3.Combine beetroot, pumpkin and oil in large shallow baking dish. Roast, uncovered, turning occasionally, about 40 minutes or until vegetables are tender.
4.Meanwhile, to make lemon myrtle dressing, place ingredients in screw-top jar; shake well.
5.Combine vegetables, beetroot leaves, mesclun, nuts and cheese in large bowl; drizzle with dressing.

Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use 1 teaspoon finely grated lemon rind instead.


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