Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle Recipe
Introduction
This Roasted Beet, Sweet Potato & Avocado Salad combines earthy roasted vegetables with creamy whipped ricotta and a zesty lemon-tahini drizzle. It’s a vibrant, nutritious dish perfect for a light lunch or a colorful side. Enjoy the balance of textures and bright flavors in every bite.
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
- 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 2 tablespoons olive oil, salt, and freshly ground black pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
- Step 3: Prepare the whipped ricotta by combining 1 cup ricotta cheese, 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, adding a teaspoon of water if needed to adjust the consistency.
- Step 4: Make the lemon-tahini drizzle by whisking together 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon maple syrup or honey, and 1 to 2 tablespoons warm water until smooth and pourable. Add a pinch of cumin if you like for extra flavor.
- Step 5: Arrange the mixed greens on plates or a serving platter. Top with the roasted vegetables, sliced avocado, and dollops of whipped ricotta.
- Step 6: Drizzle the lemon-tahini sauce over the salad. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts if desired. Serve immediately, either warm or at room temperature.
Tips & Variations
- Swap walnuts for toasted pumpkin seeds for added crunch and a nutty flavor.
- Use smoked paprika in the roasting step to add a subtle smoky note to the vegetables.
- For a vegan version, replace ricotta with whipped silken tofu or a nut-based cheese alternative.
- Add cooked quinoa or farro to make the salad more filling.
- Roast the vegetables a day ahead to save time and simply assemble before serving.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the roasted vegetables and whipped ricotta chilled, and the avocado sliced fresh if possible to avoid browning. Reheat the roasted vegetables gently to enjoy warm; the greens and avocado are best served fresh. The lemon-tahini drizzle can be refrigerated for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked beets or sweet potatoes?
Yes, pre-cooked beets or sweet potatoes can speed up preparation. Just warm them slightly before assembling the salad to bring out their flavors.
How do I prevent the avocado from browning?
Slice the avocado just before serving and toss it lightly with a bit of lemon juice to slow down browning. Adding it last also helps keep it fresh and vibrant.
PrintRoasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle Recipe
This vibrant Roasted Beet, Sweet Potato & Avocado Salad combines earthy roasted root vegetables with creamy avocado and whipped ricotta, all brought together by a tangy lemon-tahini drizzle. Perfect as a hearty yet refreshing meal, this salad offers a delightful mix of textures and flavors, easy to prepare in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Contemporary American
- Diet: Vegetarian
Ingredients
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 to a tender and caramelized perfection.
- Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper until evenly coated. Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through to ensure even cooking, until they are golden brown and tender when pierced with a fork.
- 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 consistency is too thick, add water a teaspoon at a time to achieve a light, spreadable texture.
- Make the Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, and maple syrup or honey. Gradually add warm water, one tablespoon at a time, stirring until the drizzle reaches a smooth and pourable consistency. Optionally, add a pinch of cumin for an earthy depth of flavor.
- Assemble the Salad: Arrange the mixed greens evenly in serving bowls or on a platter. Top with the roasted beets and sweet potatoes, then add sliced avocado. Add generous dollops of the whipped ricotta over the salad to add a creamy contrast.
- Drizzle & Serve: Spoon the lemon-tahini sauce over the assembled salad. Garnish with fresh herbs like parsley or mint and sprinkle with toasted pumpkin seeds or walnuts for added crunch. Serve immediately warm or at room temperature for best flavor and texture.
Notes
- Roasted vegetables can be prepared ahead and refrigerated, then warmed slightly before assembling the salad.
- Substitute almonds or sunflower seeds for pumpkin seeds or walnuts, according to preference or allergy considerations.
- For a vegan version, substitute ricotta with a tofu or cashew-based cream and use maple syrup instead of honey in the drizzle.
- Adjust seasoning and lemon juice in the whipped ricotta and drizzle to taste for brightness and balance.
- Use fresh herbs based on availability; cilantro can be a good alternative to parsley or mint.
Keywords: roasted beet salad, sweet potato salad, avocado salad, whipped ricotta, lemon tahini dressing, healthy salad, vegetarian salad
