Pumpkin, ricotta and beetroot salad
Pumpkin, ricotta, and beetroot salad with a zesty lemon myrtle dressing—quick, healthy, and delicious for lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 baby beetroot (beets) (100g)
- 800 grams piece pumpkin, unpeeled, cut into eight wedges
- 2 tablespoons olive oil
- 40 grams mesclun
- 1 cup (120g) coarsely chopped roasted pecans
- 200 grams 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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