Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Why You’ll Love This Recipe

I enjoy how this salad balances sweet, earthy, creamy, and tangy flavors in every bite. Roasting the beets and sweet potatoes brings out their natural sweetness, while the whipped ricotta adds a soft, luxurious layer. The lemon-tahini drizzle ties everything together with a nutty, citrusy finish. I also appreciate that I can serve it warm or at room temperature, making it flexible for gatherings or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad:
3 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 ripe avocado, sliced
4 cups mixed greens (arugula, baby spinach, or spring mix)

For the Whipped Ricotta:
1 cup ricotta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
Pinch of salt

For the Lemon-Tahini Drizzle:
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1–2 tablespoons warm water (to thin)
Pinch of cumin (optional)

Optional Garnish:
Fresh parsley or mint
Toasted pumpkin seeds or walnuts

Directions

1. Preheat the oven: I set my oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Roast the vegetables: I toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. I spread them evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until they are golden and fork-tender.

3. Prepare the whipped ricotta: In a small food processor or blender, I combine ricotta, lemon juice, olive oil, and a pinch of salt. I blend until smooth and creamy. If needed, I add a teaspoon of water to reach a light, spreadable consistency.

4. Make the lemon-tahini drizzle: I whisk together tahini, lemon juice, maple syrup (or honey), and enough warm water to create a smooth, pourable sauce. I sometimes add a pinch of cumin for extra depth.

5. Assemble the salad: I arrange the mixed greens on a platter or divide them into bowls. I layer the roasted vegetables and avocado slices over the greens, then add generous spoonfuls of whipped ricotta.

6. Drizzle and serve: I spoon the lemon-tahini sauce over the salad and finish with fresh herbs or toasted seeds for crunch. I serve it immediately while the vegetables are slightly warm or let it sit to enjoy at room temperature.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 30–40 minutes

Variations

I sometimes add cooked quinoa or farro to make it more filling. If I want extra protein, I top it with grilled chicken or chickpeas. For a dairy-free version, I replace the ricotta with whipped tofu or a cashew cream. I also enjoy adding pomegranate seeds for a burst of freshness and color.

Storage/Reheating

I store the roasted vegetables separately in an airtight container in the refrigerator for up to 4 days. The whipped ricotta and tahini drizzle can also be stored separately for 3–4 days. When ready to serve, I gently reheat the vegetables in the oven or enjoy them cold. I assemble the salad just before serving to keep the greens and avocado fresh.

FAQs

Can I roast the vegetables ahead of time?

Yes, I often roast them a day in advance and store them in the refrigerator. I reheat slightly before assembling the salad.

How do I keep the avocado from browning?

I slice the avocado just before serving or toss it lightly in lemon juice to slow browning.

Can I make this salad vegan?

Yes, I replace the ricotta with a plant-based alternative and use maple syrup instead of honey in the drizzle.

What greens work best for this salad?

I like using arugula for a peppery bite, baby spinach for mild flavor, or a spring mix for variety.

Can I serve this as a main dish?

Yes, I often add grains or protein to make it a complete and satisfying main meal.

Conclusion

I find this roasted beet, sweet potato, and avocado salad to be both comforting and refreshing. The creamy ricotta, tender roasted vegetables, and bright lemon-tahini drizzle create layers of flavor and texture that feel balanced and satisfying. It’s a colorful, nourishing dish that I love serving for both casual meals and special occasions.

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