Pumpkin, ricotta and beetroot salad

  • 55 mins cooking
  • Serves 4
  • Print


Pumpkin, ricotta and beetroot salad
  • 4 baby beetroot (beets) (100g)
  • 800 gram piece pumpkin, unpeeled, cut into eight wedges
  • 2 tablespoon olive oil
  • 40 gram mesclun
  • 1 cup (120g) coarsely chopped roasted pecans
  • 200 gram ricotta cheese, crumbled
Lemon myrtle dressing
  • 1 tablespoon cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground lemon myrtle
  • 1 tablespoon olive oil


Pumpkin, ricotta and beetroot salad
  • 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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