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

Introduction

This Roasted Beet, Sweet Potato & Avocado Salad combines vibrant roasted vegetables with creamy whipped ricotta and a tangy lemon-tahini drizzle. It’s a fresh, colorful dish perfect for a light lunch or a satisfying side.

Ingredients

• 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)
• 1 cup ricotta cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Pinch of salt
• 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
• Optional garnish: toasted pumpkin seeds or walnuts

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: 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, until golden and tender.
3. Step 3: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy. Add a teaspoon of water if needed to reach desired consistency.
4. Step 4: Whisk together tahini, lemon juice, maple syrup or honey, and enough warm water to create a smooth, pourable sauce. Stir in cumin if using, for extra flavor.
5. Step 5: Arrange the mixed greens in bowls or on a platter. Top with roasted beets and sweet potatoes, sliced avocado, and dollops of whipped ricotta.
6. Step 6: Drizzle the lemon-tahini sauce over the salad. Garnish with fresh herbs and toasted seeds or nuts if desired. Serve immediately, warm or at room temperature.

Tips & Variations

• Try adding goat cheese instead of ricotta for a tangier flavor.
• Substitute pumpkin seeds with toasted walnuts or pecans for added crunch.
• If you prefer a sweeter sauce, increase the maple syrup or honey slightly.
• Use a mix of greens like arugula and spinach for varied texture and taste.
• To save time, roast vegetables in advance and assemble just before serving.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Roasted vegetables and whipped ricotta reheat well at room temperature or gently in the microwave. Avoid adding avocado or dressing until ready to serve to keep the salad fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, you can replace ricotta with a vegan cheese alternative or nut-based cream, and use maple syrup instead of honey in the dressing.

How do I prevent the avocado from browning?

Slice the avocado just before serving and toss it gently with a little lemon juice to slow browning.

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

Print Recipe

★★★★★

5 from 96 reviews

A vibrant and nutritious Roasted Beet, Sweet Potato & Avocado Salad featuring tender roasted vegetables, creamy whipped ricotta, and a zesty lemon-tahini drizzle. Perfect for a wholesome lunch or light dinner, this salad combines earthy flavors with fresh greens and rich textures for a satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: Set your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and to get a nice caramelized texture.
2. Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper. Spread them evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through to ensure all sides become golden and tender.
3. Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta cheese, lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, adjust the consistency with a teaspoon of water to achieve a smooth texture perfect for dolloping on the salad.
4. Make the Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and warm water until you reach a smooth, pourable consistency. Add a pinch of cumin if desired, for an extra depth of flavor.
5. Assemble the Salad: Arrange the mixed greens in serving bowls or on a platter. Top with the roasted beets and sweet potatoes, then add sliced avocado and generous dollops of the whipped ricotta.
6. Drizzle & Serve: Spoon the lemon-tahini sauce over the salad, garnish with fresh parsley or mint, and sprinkle toasted pumpkin seeds or walnuts if using. Serve immediately and enjoy warm or at room temperature for the best flavor experience.

Notes

• Beets and sweet potatoes can be roasted a day ahead and refrigerated to save prep time.
• Adjust the lemon-tahini drizzle thickness with warm water gradually to avoid making it too runny.
• Use fresh herbs and nuts for garnishing to add crunch and brightness.
• For a vegan version, substitute ricotta with a plant-based cheese or cashew cream.
• Leftover whipped ricotta can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: roasted beet salad, sweet potato salad, avocado salad, whipped ricotta, lemon tahini dressing, healthy salad, vegetarian salad, Mediterranean salad