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

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Enjoy the vibrant flavors of our Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle. This colorful dish is a delightful combination of roasted beets and caramelized sweet potatoes, complemented by creamy avocado and a light whipped ricotta. Drizzled with a zesty lemon-tahini sauce, this salad is not only visually appealing but also packed with nutrients. Perfect for lunch, dinner, or as a stunning side dish at your next gathering, this recipe is sure to impress family and friends alike.

Ingredients

Scale
  • 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)
  • Fresh parsley or mint (for garnish)
  • Toasted pumpkin seeds or walnuts (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss cubed beets and sweet potatoes in olive oil; season with salt and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes until tender.
  3. In a food processor, blend ricotta cheese with lemon juice, olive oil, and a pinch of salt until smooth.
  4. In a bowl, whisk together tahini, lemon juice, maple syrup (or honey), and warm water to achieve the desired consistency.
  5. Assemble the salad by layering mixed greens on plates; top with roasted vegetables, avocado slices, and whipped ricotta. Drizzle with lemon-tahini sauce before serving.

Nutrition

Find it online: https://juliataste.com/roasted-beet-sweet-potato-avocado-salad-with-whipped-ricotta-lemon-tahini-drizzle/