Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle Recipe

Introduction

This roasted beet, sweet potato, and avocado salad is a vibrant and satisfying dish that combines earthy roasted vegetables with creamy whipped ricotta and a tangy lemon-tahini drizzle. Perfect for a light lunch or a colorful side, it offers a wonderful balance of flavors and textures.

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 (for ricotta)
• 1 tablespoon olive oil (for ricotta)
• Pinch of salt (for ricotta)
• 2 tablespoons tahini
• 1 tablespoon lemon juice (for drizzle)
• 1 teaspoon maple syrup or honey
• 1–2 tablespoons warm water (to thin the drizzle)
• Pinch of cumin (optional, for drizzle)
• Optional garnish: fresh parsley or mint, toasted pumpkin seeds or walnuts

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
3. Step 3: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy, adding a teaspoon of water if the mixture is too thick.
4. Step 4: Whisk together tahini, lemon juice, maple syrup or honey, and enough warm water to create a smooth, pourable consistency. Add a pinch of cumin if desired for extra depth of flavor.
5. Step 5: Arrange the mixed greens in serving bowls or on a platter. Top with the roasted beets and sweet potatoes, avocado slices, and generous dollops of whipped ricotta.
6. Step 6: Drizzle the lemon-tahini sauce over the assembled salad. Garnish with fresh herbs and toasted seeds or nuts if using. Serve immediately, warm or at room temperature.

Tips & Variations

• Swap mixed greens for kale or romaine for extra crunch.
• Add a handful of cooked quinoa or farro to make the salad more filling.
• Use vegan ricotta or cashew cream as a dairy-free alternative.
• Toast the pumpkin seeds or walnuts lightly to enhance their flavor and crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the whipped ricotta and lemon-tahini drizzle chilled. Assemble the salad just before serving to maintain freshness and texture. Reheat roasted veggies gently in the oven or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables in advance?

Yes, you can roast the beets and sweet potatoes up to two days ahead. Keep them refrigerated and bring to room temperature or gently reheat before assembling the salad.

What can I substitute for tahini in the drizzle?

If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute. These will give a slightly different flavor but still create a creamy, nutty dressing.