Description

A colorful and flavorful delight, the Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is a feast for both the eyes and palate. This vibrant salad combines earthy roasted beets, sweet potatoes, and creamy avocado over a bed of fresh greens, topped with a luscious whipped ricotta and zesty lemon-tahini dressing. Perfect for lunch, dinner, or as an impressive side dish at gatherings, this salad is not only nutritious but also incredibly versatile. Enjoy it warm, at room temperature, or chilled. Each bite bursts with bold flavors that will excite your taste buds!

Ingredients

Scale

3 medium beets
2 medium sweet potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 ripe avocado
4 cups mixed greens
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
Pinch of cumin (optional)
Fresh parsley or mint (optional)
Toasted pumpkin seeds or walnuts (optional)

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Instructions

Preheat your oven to 425°F (220°C).
Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes until golden and tender.
Blend ricotta cheese with lemon juice, olive oil, and salt in a food processor until smooth.
In a bowl, whisk together tahini, lemon juice, maple syrup/honey, and warm water until smooth.
On a platter or in bowls, layer mixed greens topped with roasted vegetables and avocado slices. Add dollops of whipped ricotta.
Drizzle the lemon-tahini sauce over the salad and garnish with herbs or seeds if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl (300g)
Calories: 400
Sugar: 8g
Sodium: 200mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 10g
Cholesterol: 20mg