Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle Recipe
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.
- 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.
Notes
- Roasted vegetables can be prepared ahead and reheated gently.
- Use maple syrup instead of honey to keep the drizzle vegan.
- Adjust lemon juice and salt in whipped ricotta to taste.
- Serve this salad as a main dish for a light meal or as a flavorful side.
- Optional toasted nuts add texture and additional nutrients.
Keywords: roasted beet salad, sweet potato salad, avocado salad, whipped ricotta, lemon tahini dressing, roasted vegetables, healthy salad
