Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle Recipe
A vibrant and nutritious salad featuring roasted beets and sweet potatoes, creamy whipped ricotta, fresh avocado, and a zesty lemon-tahini drizzle. Perfect as a wholesome lunch or light dinner, combining the natural sweetness of root vegetables with tangy and creamy elements.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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 ensure it’s hot enough for roasting the vegetables evenly, giving them a nice caramelized exterior.
- Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper until well coated. Spread them evenly on a parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through to promote even cooking, until the vegetables are golden brown and tender when pierced with a fork.
- Prepare Whipped Ricotta: In a small food processor or blender, combine the ricotta cheese, lemon juice, olive oil, and a pinch of salt. Blend until the mixture is smooth, creamy, and fluffy. If the mixture is too thick, add a teaspoon of water to adjust the consistency to your liking.
- Make the Lemon-Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice, maple syrup or honey, and enough warm water (1 to 2 tablespoons) to create a smooth, pourable sauce. Optionally, add a pinch of cumin for subtle earthiness and depth of flavor.
- Assemble the Salad: Arrange the mixed greens in serving bowls or on a platter. Top with the warm roasted beets and sweet potatoes, followed by the sliced ripe avocado. Add generous dollops of the whipped ricotta evenly over the salad.
- Drizzle & Serve: Spoon the lemon-tahini drizzle over the entire salad. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts for added texture and flavor. Serve immediately, enjoying the salad warm or at room temperature for the best taste experience.
Notes
- Roasting the vegetables enhances their natural sweetness and adds a caramelized flavor.
- Whipped ricotta can be made ahead and refrigerated; bring to room temperature before serving for best texture.
- The lemon-tahini drizzle can be adjusted in thickness by adding more or less water.
- Optional garnishes like fresh herbs or toasted nuts add texture and a flavor boost.
- For a nut-free version, omit the pumpkin seeds or walnuts.