Roast pumpkin, beetroot and ricotta salad

  • serves 6
  • A little effort

The red and golden beetroot gives an amazing vibrant colour to this veggie-friendly salad, although you can use all red beetroot if you can’t find any yellow. Delicious and under 300 calories!



  • extra-virgin olive oil
  • beetroot 2, peeled and cut into wedges
  • golden beetroot 3 small, peeled and cut into wedges
  • pumpkin or butternut squash 1kg, diced into 2cm cubes
  • green beans 150g, blanched for 2 minutes in boiling water then cut into 3cm lengths
  • Williams pears 2, cored and sliced thinly
  • salad leaves 100g
  • ricotta cheese 250g

orange vinaigrette

  • smooth orange juice 50ml
  • sugar 2 tsp
  • Champagne vinegar or white wine vinegar 100ml


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Put 2 tbsp olive oil in a non-stick roasting tin, add the beets and roast for 20 minutes.

    Add the pumpkin and roast for another 15 minutes until tinged with golden brown and just tender. Remove and cool.

  • Step 2

    To make the dressing, heat the orange juice with the sugar and champagne vinegar and boil until you have a light syrup.

    Cool slightly then slowly whisk in the olive oil and 1 tbsp water. Season well.

  • Step 3

    Put the beans, pears and beetroot into a large bowl with some dressing, grind over some pepper and toss together gently.

    Add the salad leaves and pumpkin and toss again. Divide between plates and spoon the ricotta over the salad then drizzle a little more dressing over.

Nutritional Information

  • Kcals 294
  • Fat 24g
  • Saturates 5.5g
  • Carbs 14.2g
  • Fibre 3.8g
  • Protein 6.3g
  • Salt 0.42g