Name: Roast vegetable salad with herbed ricotta
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 500 gram baby beetroots (beets), leaves trimmed; 500 gram pumpkin, peeled, sliced thinly; 1 tablespoon olive oil; 200 gram rocket (arugula); 1/3 cup (35g) coarsely chopped roasted walnuts; 1 tablespoon roasted pepitas; Herbed ricotta; 1 cup loosely packed fresh basil leaves; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/3 cup (80ml) pouring cream; 500 gram fresh ricotta; 2 eggs, beaten lightly; 1 1/4 cup (100g) finely grated parmesan; Red wine vinegar dressing; 2 tablespoon red wine vinegar; 2 tablespoon olive oil; 1 teaspoon dijon mustard

Ingredients

500 gram baby beetroots (beets), leaves trimmed

500 gram pumpkin, peeled, sliced thinly

1 tablespoon olive oil

200 gram rocket (arugula)

1/3 cup (35g) coarsely chopped roasted walnuts

1 tablespoon roasted pepitas

Herbed ricotta

1 cup loosely packed fresh basil leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/3 cup (80ml) pouring cream

500 gram fresh ricotta

2 eggs, beaten lightly

1 1/4 cup (100g) finely grated parmesan

Red wine vinegar dressing

2 tablespoon red wine vinegar

2 tablespoon olive oil

1 teaspoon dijon mustard

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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