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

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A vibrant salad featuring roasted beets and sweet potatoes paired with creamy whipped ricotta and a tangy lemon-tahini drizzle.

Ingredients

Scale
  • 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

  1. Preheat the oven to 425°F (220°C).
  2. Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
  3. 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. Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth.
  5. Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
  6. Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds.
  7. Serve immediately and enjoy warm or at room temperature.

Notes

Store components separately for best results and assemble just before serving. This salad fits many diets: vegetarian, gluten-free, and can be made dairy-free with a swap.

Nutrition

Find it online: https://voxrecipes.com/roasted-beet-sweet-potato-avocado-salad/