Description
A vibrant and nutritious salad featuring roasted beets, sweet potatoes, creamy avocado, and whipped ricotta drizzled with a tangy lemon-tahini sauce.
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
- 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 (to thin)
- Pinch of cumin (optional)
- Fresh parsley or mint (optional garnish)
- Toasted pumpkin seeds or walnuts (optional garnish)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- Assemble the Salad: Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
- Drizzle & Serve: Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.
Notes
Store any leftover salad in an airtight container in the refrigerator. It’s best to keep components separate, especially the avocado and whipped ricotta, to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian