Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
Roasted beet, sweet potato and avocado salad with creamy whipped ricotta and a bright lemon tahini drizzle. A vibrant, wholesome salad packed with flavor, texture, and nourishing ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
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
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the Vegetables
Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
3. Prepare the Whipped Ricotta
In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Add a teaspoon of water if needed to loosen the texture.
4. Make the Lemon-Tahini Drizzle
In a bowl, whisk together tahini, lemon juice, maple syrup (or honey), and warm water until smooth and pourable. Stir in cumin if using.
5. Assemble the Salad
Arrange mixed greens on a serving platter or divide among bowls. Top with warm roasted beets and sweet potatoes. Add sliced avocado and spoon generous dollops of whipped ricotta over the salad.
6. Drizzle & Serve
Drizzle the lemon-tahini sauce over the top. Garnish with fresh herbs and toasted seeds or nuts. Serve immediately, warm or at room temperature.
Notes
Roast beets and sweet potatoes separately if you prefer to prevent color bleeding.
Add grilled chicken or chickpeas for extra protein.
Store dressing separately if preparing ahead of time.
Best enjoyed fresh, but roasted vegetables can be made 2 days in advance.
