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

Why Make This Recipe

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is not only delicious but also packed with nutrients. The mix of roasted beets and sweet potatoes provides a sweet and earthy flavor, while creamy avocado adds richness. The whipped ricotta brings a light, fluffy texture that pairs perfectly with the tangy lemon-tahini drizzle. This salad is perfect for a light lunch or as a colorful side dish at dinner. Plus, it’s easy to make and can be enjoyed warm or at room temperature.

Thank you for reading this post, don't forget to subscribe!

How to Make Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

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

Directions:

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Roast the Vegetables: 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. Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.
4. Make the Lemon-Tahini Drizzle: Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth, if desired.
5. Assemble the Salad: Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
6. Drizzle & Serve: Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.

How to Serve Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Serve this salad as a main dish or a side. It pairs wonderfully with grilled chicken or fish. For a vegetarian option, enjoy it alone or add some chickpeas for extra protein.

How to Store Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Store any leftover salad in an airtight container in the refrigerator. It is best to keep the components separate, especially the avocado and whipped ricotta, to maintain their freshness. Use within 2–3 days for optimal flavor and texture.

Tips to Make Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

• For added flavor, try using gold or candy cane beets along with the red beets.
• If you want extra crunch, toss in some nuts or seeds.
• You can also roast other vegetables like carrots or Brussels sprouts for variation.

Variation

Feel free to swap out the greens for your favorite leafy vegetables. Kale or romaine can also work well in this salad. You can replace whipped ricotta with feta cheese for a different taste.

FAQs

1. Can I make this salad ahead of time?
Yes, you can roast the beets and sweet potatoes in advance. Store them in the refrigerator and assemble the salad closer to serving time.

2. Is this salad vegan?
This salad is not vegan due to the ricotta cheese. However, you can substitute vegan ricotta or omit it altogether for a vegan version.

3. Can I use other dressings?
Yes, feel free to use your favorite dressing instead of the lemon-tahini drizzle if you prefer a different flavor profile. A simple olive oil and vinegar dressing would work well too.

Print