Roasted Pumpkin and Beetroot topped with Herby Ricotta

If you’re a fan of pumpkin and you like beetroot, then you are going to LOVE this recipe.

It is super quick to throw together and a big crowd pleaser. One tray serves up to 5 people and if you serve this with other plates, you’re sure to have leftovers. And if you're like nearly everyone else on this planet and feel stuck for time during the week - make this on a Sunday and add it to lunch bowls during the week for guaranteed nutrition.

Beetroot contains many vitamins and minerals like folate, potassium, phosphorus and magnesium, to name a few. They get their deep colour from a pigment called betalain (few vegetables contain this powerful anti-inflammatory antioxidant). I know reading these things can sound like gibberish, but most health conditions are associated with excessive inflammation in the body. Beetroot is said to not only fight inflammation, but it could help support healthy blood pressure levels, improve digestive health, (it’s a good source of fibre which feeds the good bacteria in our guts) and they’re delicious!

Pumpkin like beetroot is a low-calorie food rich in nutrients and high in fibre. So, what’s it good for? Like carrots and sweet potatoes, it contains beta carotene, something we convert to vitamin A, which along with all of its other benefits improve skin health (now we’re talking). Pumpkin also contains antioxidants that can help your body protect cells against free radicals (free radicals are linked to most chronic illness conditions). Vitamin A is essential for a healthy immune system and important for eyesight too.

So not only is this recipe DELICIOUS it’s packed with vitamins, minerals and antioxidants.

Roasted pumpkin and beet topped with herby ricotta recipe

Makes: 1 large baking tray

Prep: 15 minutes

Cook: 40 - 45 minutes

Ingredients

1 medium sized pumpkin cut into wedges (cut in half scoop out the middle and slice)

5 beetroot (uncooked) peeled and cut into wedges

1-2 tablespoons extra virgin olive oil

Zest from half an orange

200g ricotta

6 basil leaves finely chopped

Sea salt and pepper

Instructions

1. Preheat the oven to 180 degrees

2. Spread the beets and pumpkin on a baking tray, drizzle with 1 tablespoon of extra virgin olive oil, season with salt and pepper and roast for 40 minutes until tender

3. In a mixing bowl add the ricotta, basil and orange zest and give it a swirl

4. Add the ricotta to the roasted veg using a teaspoon, scattering it across the tray and put it back in the oven for a further five minutes

5. Serve straight away, you’ll find the ricotta naturally mixes through the beg once in a serving dish

I’d love to see if you recreate this delicious recipe so, please tag me using @wellnesshub_feelgood on Instagram or leave a comment below.

Enjoy!