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

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

A vibrant and hearty salad featuring roasted beets, sweet potatoes, creamy avocado, and a lemon-tahini drizzle. Perfect as a light meal or a side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
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
  • 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 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 cumin optional
Optional Garnish
  • Fresh parsley or mint
  • Toasted pumpkin seeds or walnuts

Equipment

  • Baking Sheet
  • Blender

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
  3. In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.
  4. Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth.
  5. Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
  6. Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.

Notes

This salad is versatile and can be enjoyed warm or at room temperature. Feel free to add or substitute vegetables based on seasonal availability.