Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
A vibrant and flavor-packed salad featuring roasted beets, sweet potatoes, creamy whipped ricotta, and a zesty lemon-tahini drizzle.
Ingredients
For the Salad
- 3 pieces medium beets, peeled and cubed Add natural sweetness and vibrant color.
- 2 pieces medium sweet potatoes, peeled and cubed Provides creamy texture and sweet flavor.
- 2 tablespoons olive oil Enhances flavors during roasting.
- to taste Salt and freshly ground black pepper Essential for seasoning.
- 1 piece ripe avocado, sliced Adds creaminess and healthy fats.
- 4 cups mixed greens (arugula, baby spinach, or spring mix) For a fresh and crunchy base.
For the Whipped Ricotta
- 1 cup ricotta cheese Provides a creamy base.
- 2 tablespoons lemon juice Brightens the dish.
- 1 tablespoon olive oil Adds richness.
- a pinch salt Enhances flavors.
For the Lemon-Tahini Drizzle
- 2 tablespoons tahini Boosts nuttiness.
- 1 tablespoon lemon juice Adds zing.
- 1 teaspoon maple syrup or honey Balances flavors.
- 1–2 tablespoons warm water To thin for pourable consistency.
- a pinch cumin (optional) Adds warmth.
Optional Garnish
- to taste fresh parsley or mint For presentation.
- to taste toasted pumpkin seeds or walnuts For crunch.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss the cubed beets and sweet potatoes with olive oil, salt, and pepper.
- Spread them evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through.
- While the vegetables roast, combine ricotta, lemon juice, olive oil, and salt in a food processor. Blend until smooth.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth consistency.
Assembly
- Arrange the mixed greens on a large platter.
- Top with the roasted vegetables and slices of avocado.
- Add generous dollops of whipped ricotta on top.
- Drizzle with lemon-tahini sauce and garnish with optional herbs and seeds.
Serving
- Serve warm or at room temperature and enjoy.
Notes
Keep avocado slices separate to prevent browning if making ahead. Roasted vegetables can be stored for later meals.