Roasted Vegetable And Ricotta Salad - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F. Grease a 4 x 8 inch loaf pan and line the base and sides with parchment paper.
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.
Place pumpkin slices in a roasting pan and drizzle with 1 tbsp oil. Roast for 25 mins, or until just tender.
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.
In a screw-top jar, combine vinegar, mustard and remaining oil and shake well.
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.