Pumpkin, ricotta and beetroot salad
Pumpkin, ricotta, and beetroot salad with a zesty lemon myrtle dressing—quick, healthy, and delicious for lunch.
Ingredients
- 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
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