Roasted Vegetable And Ricotta Salad Recipe

Name: Roasted Vegetable And Ricotta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby beets, leaves trimmed; 1 lb pumpkin, peeled, deseeded, thinly sliced; 3 tbsp olive oil; 1/3 cup basil; 1/4 cup mint; 1/4 cup flat leaf parsley; 1/3 cup heavy cream; 2 cups ricotta; 2 None large eggs, lightly beaten; 3.5 oz Parmesan, grated; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 5 cups arugula; 1.25 oz walnuts, toasted, roughly chopped; 1 tbsp pumpkin seeds, toasted

Servings: persons

1 lb baby beets, leaves trimmed
1 lb pumpkin, peeled, deseeded, thinly sliced
3 tbsp olive oil
1/3 cup basil
1/4 cup mint
1/4 cup flat leaf parsley
1/3 cup heavy cream
2 cups ricotta
2 None large eggs, lightly beaten
3.5 oz Parmesan, grated
2 tbsp red wine vinegar
1 tsp Dijon mustard
5 cups arugula
1.25 oz walnuts, toasted, roughly chopped
1 tbsp pumpkin seeds, toasted

1
Preheat the oven to 400u00b0F. Grease a 4 x 8 inch loaf pan and line the base and sides with parchment paper.
2
Place the beets in a roasting pan; roast for 45 mins, or until just tender. Wearing gloves, rub off the stalks and skin while still warm. Cool.
3
Place pumpkin slices in a roasting pan and drizzle with 1 tbsp oil. Roast for 25 mins, or until just tender.
4
Meanwhile, process herbs until finely chopped. Add the cream and half the ricotta; process until smooth. Add remaining ricotta, eggs and Parmesan and process until just combined. Season to taste. Spoon mixture into the prepared loaf pan. Bake for 30 mins, or until browned lightly.
5
In a screw-top jar, combine vinegar, mustard and remaining oil and shake well.
6
Arrange beets, pumpkin and arugula on serving plates. Top with a thick slice of herbed ricotta and sprinkle with walnuts and pumpkin seeds. Drizzle with red wine vinegar dressing.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb baby beets, leaves trimmed, 1 lb pumpkin, peeled, deseeded, thinly sliced, 3 tbsp olive oil, 1/3 cup basil, and more.

Yes, Roasted Vegetable And Ricotta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Vegetable And Ricotta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions