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

Introduction

This Roasted Beet, Sweet Potato & Avocado Salad is a vibrant and satisfying dish that balances earthy roasted vegetables with creamy whipped ricotta and a zesty lemon-tahini drizzle. Perfect for a light lunch or a colorful side, it’s packed with flavor and texture.

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

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Toss the cubed beets and sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet.
3. Step 3: Roast the vegetables for 25–30 minutes, stirring halfway through, until they are golden and tender.
4. Step 4: In a small food processor or blender, combine ricotta, 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt. Blend until smooth and creamy. Add a teaspoon of water if you want a thinner consistency.
5. Step 5: Whisk together tahini, 1 tablespoon lemon juice, maple syrup or honey, and warm water until smooth and pourable. Add cumin if desired for extra depth.
6. Step 6: Arrange the mixed greens on plates or a platter. Top with roasted beets and sweet potatoes, then add avocado slices and dollops of whipped ricotta.
7. Step 7: Drizzle the lemon-tahini sauce over the salad. Garnish with fresh herbs or toasted seeds, and serve immediately either warm or at room temperature.

Tips & Variations

• Try adding toasted walnuts or pumpkin seeds for extra crunch and nutrition.
• You can substitute goat cheese for ricotta if you prefer a tangier flavor in the whipped cheese.
• For a vegan version, use a plant-based ricotta alternative and maple syrup instead of honey.
• Roast the vegetables ahead of time and assemble just before serving to save time.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the whipped ricotta and lemon-tahini drizzle chilled. When ready to serve, bring components to room temperature and toss together fresh for the best texture and flavor. Reheating the roasted vegetables gently in the oven or microwave can revive their warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh?

While fresh beets provide the best flavor and texture when roasted, canned beets can work in a pinch. Simply drain and chop them, but skip the roasting step.

Is this salad suitable for meal prep?

Yes, but keep the ingredients separate to maintain freshness. Store roasted vegetables, greens, avocado, and dressings separately and combine just before eating.

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

Pin Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A vibrant and nutritious Roasted Beet, Sweet Potato & Avocado Salad featuring tender roasted root vegetables, creamy whipped ricotta, and a zesty lemon-tahini drizzle. This wholesome salad balances sweet, earthy, and tangy flavors with fresh greens and optional crunchy garnishes, perfect as a light meal or side dish.

• Author: mia
• 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 1x2x3x

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

1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring they cook evenly and develop a golden, tender texture.
2. 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. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
3. 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. If the ricotta is too thick, add a teaspoon of water to adjust the consistency.
4. Make the Lemon-Tahini Drizzle: Whisk together tahini, lemon juice, maple syrup or honey, and enough warm water to achieve a smooth, pourable consistency. Stir in a pinch of cumin if desired for extra flavor depth.
5. Assemble the Salad: Arrange the mixed greens in serving bowls or on a platter. Top with the warm roasted beets and sweet potatoes, add the sliced avocado, and place generous dollops of whipped ricotta over the salad.
6. Drizzle & Serve: Spoon the lemon-tahini drizzle over the assembled salad. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts if desired. Serve immediately, enjoying the salad warm or at room temperature.

Notes

• For vegan variation, substitute ricotta with a plant-based cheese or whipped tofu.
• Roasted vegetables can be prepared a day in advance and reheated.
• Add toasted nuts or seeds for extra crunch and nutrition.
• Adjust lemon and tahini quantities to taste for preferred acidity and creaminess.
• This salad is best served fresh but can be stored in the refrigerator, and dress just before serving to maintain freshness of greens.

Keywords: Roasted beet salad,sweet potato salad,avocado salad,whipped ricotta,lemon tahini dressing,healthy salad,vegetarian Mediterranean salad