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