Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Recipe
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.
- 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
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 the vegetables, ensuring they cook evenly and develop a golden, tender texture.
- 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.
- 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.
- 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.
- 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.
- 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
