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

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

This salad features roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a tangy lemon-tahini drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • to taste Salt & pepper
  • 1 ripe avocado, sliced
  • Mixed greens (arugula, baby spinach, or your favorite salad base)
For the Whipped Ricotta
  • 1 cup ricotta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • pinch salt
For the Lemon-Tahini Drizzle
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup or honey
  • 1–2 tablespoons water (to thin)
  • pinch cumin (optional)
  • Optional garnish: fresh herbs (parsley, mint), toasted nuts or seeds (pumpkin seeds or walnuts)

Equipment

  • Oven
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Toss beets and sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast for 25-30 minutes or until tender. Let cool slightly.
  3. In a mixing bowl, combine ricotta cheese, lemon juice, olive oil, and salt. Whip until smooth.
  4. In a small bowl, mix tahini, lemon juice, maple syrup, and water until desired consistency. Add cumin if desired.
  5. Assemble the salad by layering mixed greens, roasted beets, sweet potatoes, and avocado. Top with whipped ricotta and drizzle with lemon-tahini sauce.
  6. Garnish with fresh herbs and nuts or seeds if desired.

Notes

This salad can be served warm or cold. Adjust the dressing to your taste by adding more lemon or maple syrup.