Introduction

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

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

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 (divided)
1 tablespoon olive oil (for ricotta)
Pinch of salt (for ricotta)
2 tablespoons tahini
1 teaspoon maple syrup or honey
1–2 tablespoons warm water (to thin the drizzle)
Pinch of cumin (optional)
Optional garnish: fresh parsley or mint, toasted pumpkin seeds or walnuts

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
Step 3: While the vegetables roast, prepare the whipped ricotta. In a small food processor or blender, combine ricotta, 2 tablespoons lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a teaspoon of water to loosen it.
Step 4: Make the lemon-tahini drizzle by whisking together tahini, 1 tablespoon lemon juice, maple syrup or honey, and enough warm water (1–2 tablespoons) to make a smooth, pourable sauce. Add a pinch of cumin if desired for extra flavor.
Step 5: To assemble, arrange mixed greens on serving bowls or a platter. Top with roasted beets and sweet potatoes, sliced avocado, and dollops of whipped ricotta.
Step 6: Drizzle the lemon-tahini sauce over the salad. Garnish with fresh herbs and toasted seeds or nuts if you like. Serve immediately and enjoy warm or at room temperature.

Tips & Variations

For added crunch and nutrition, sprinkle toasted pumpkin seeds or walnuts on top.
Swap out mixed greens for kale or romaine for a different texture.
Add a pinch of smoked paprika to the roasting vegetables for a smoky twist.
If you don’t have a food processor, you can whisk the ricotta and lemon juice by hand, though the texture won’t be as silky.

Storage

Store leftover salad components separately in airtight containers. Roasted vegetables and whipped ricotta keep well in the fridge for up to 3 days. The lemon-tahini drizzle can be stored in the fridge for up to 5 days—stir before using. Assemble the salad just before serving to keep greens fresh. Reheat roasted vegetables gently in the oven or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes! Replace ricotta with a plant-based alternative like whipped tofu or cashew cream, and use a vegan sweetener for the drizzle.

How do I know when the roasted beets and sweet potatoes are done?

They should be tender when pierced with a fork and lightly caramelized on the edges after roasting for 25–30 minutes at 425°F (220°C).

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

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4.9 from 68 reviews

A vibrant and nourishing roasted beet, sweet potato, and avocado salad topped with creamy whipped ricotta and a tangy lemon-tahini drizzle. This colorful salad combines earthy roasted vegetables with fresh greens and a rich, zesty dressing, perfect for a wholesome and satisfying meal or side dish.

Author: Dana
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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 vegetables.
Roast the Vegetables: Toss the peeled and cubed beets and sweet potatoes with olive oil, salt, and black pepper. Spread them evenly on a parchment-lined baking sheet and roast in the preheated oven for 25 to 30 minutes. Stir halfway through roasting to ensure even cooking and to achieve a golden and tender texture.
Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta cheese, lemon juice, olive oil, and a pinch of salt. Blend until the mixture is smooth and creamy. Adjust the consistency by adding a teaspoon of water if needed to achieve a light and fluffy texture.
Make the Lemon-Tahini Drizzle: In a bowl, whisk together tahini, lemon juice, maple syrup or honey, and warm water gradually until the sauce has a smooth and pourable consistency. Add a pinch of cumin for an extra layer of flavor if desired.
Assemble the Salad: Arrange the mixed greens in serving bowls or on a large platter. Top with the roasted beets and sweet potatoes, then add sliced avocado. Add generous dollops of the whipped ricotta across the top.
Drizzle & Serve: Spoon the lemon-tahini drizzle evenly over the salad. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts for crunch. Serve immediately, enjoying it warm or at room temperature.