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

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A vibrant salad combining roasted beets, sweet potatoes, avocados, and whipped ricotta, drizzled with a zesty lemon-tahini sauce.

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)
  • 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 (for garnish)
  • Toasted pumpkin seeds or walnuts (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the beets and sweet potatoes.
  3. Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper.
  4. Spread the beets and sweet potatoes on a baking sheet and roast for about 25-30 minutes.
  5. Combine ricotta cheese, lemon juice, olive oil, and salt in a bowl and whip until fluffy.
  6. Whisk together tahini, lemon juice, and maple syrup, adding warm water until desired consistency is reached.
  7. Slice the avocado.
  8. Assemble the salad with mixed greens, roasted veggies, sliced avocado, and whipped ricotta. Drizzle with lemon-tahini sauce and garnish.
  9. Serve and enjoy!

Notes

Store roasted veggies separately from greens and avocado for best freshness. Squeeze lemon juice on avocado to prevent browning if prepared ahead.

Nutrition

Keywords: salad, healthy, roasted vegetables, nutritious, vegan option

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