350 grams baby beetroot, washed and larger ones halved
350 grams baby turnips, washed and larger ones halved
350 grams baby carrots, washed and trimmed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
sea salt and freshly ground pepper
large handful mint leaves, shredded
2 tablespoons extra virgin olive oil
zest and juice of 1 lemon
250 grams ricotta
4 tablespoons finely grated Parmesan cheese
pinch of nutmeg
70 grams pumpkin seeds, toasted
70 grams whole blanched almonds, toasted
Preheat the oven to 200ºC. Place the prepared vegetables in a large roasting pan and drizzle over the oil, balsamic vinegar and sugar. Season and toss to coat. Roast 25–35 minutes, turning occasionally, until cooked and golden. Remove from the oven and leave to cool slightly.
Place the ricotta in a bowl with the Parmesan cheese, lemon zest, salt and pepper and nutmeg. Stir well to combine then set aside.
Squeeze the juice from the lemon over the slightly cooled vegetables and toss with the mint and extra virgin olive oil. Season then serve in individual bowls topped with a large dollop of ricotta and a sprinkling of pumpkin seeds and almonds.