Roasted 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
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 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
