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

Introduction

This Roasted Beet, Sweet Potato & Avocado Salad is a vibrant and nourishing dish that combines earthy roasted vegetables with creamy whipped ricotta and a bright lemon-tahini drizzle. Perfect for a light lunch or a colorful side, it’s packed with flavor and texture in every bite.

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 (for whipped ricotta)
• Pinch of salt (for whipped ricotta)
• 2 tablespoons tahini
• 1 tablespoon lemon juice (for drizzle)
• 1 teaspoon maple syrup or honey
• 1–2 tablespoons warm water (to thin drizzle)
• Pinch of cumin (optional, for drizzle)
• Optional garnish: fresh parsley or mint
• Optional garnish: 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.
3. Step 3: Roast the vegetables for 25–30 minutes, stirring halfway through, until they are golden and tender.
4. Step 4: To prepare the whipped ricotta, combine the ricotta, lemon juice, olive oil, and a pinch of salt in a small food processor or blender. Blend until smooth and creamy. Add a teaspoon of water if needed to adjust the consistency.
5. Step 5: Make the lemon-tahini drizzle by whisking together tahini, lemon juice, maple syrup or honey, and enough warm water to create a smooth, pourable sauce. Add a pinch of cumin if desired for extra flavor.
6. Step 6: Arrange the mixed greens on plates or a serving platter. Top with the roasted vegetables and sliced avocado.
7. Step 7: Add generous dollops of whipped ricotta over the salad.
8. Step 8: Drizzle the lemon-tahini sauce on top, then garnish with fresh herbs and toasted seeds or nuts if using. Serve immediately, warm or at room temperature.

Tips & Variations

• Use golden beets for a milder flavor and more vibrant color.
• Swap sweet potatoes for butternut squash if preferred.
• Add a sprinkle of feta cheese for extra tanginess.
• For a vegan version, substitute ricotta with whipped tofu or cashew cream and honey with maple syrup.
• Toast the pumpkin seeds or walnuts lightly to bring out their flavor and add 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 refrigerated as well. Reheat roasted vegetables briefly in the oven or microwave before assembling and serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the vegetables and prepare the whipped ricotta and drizzle ahead of time. Store them separately and assemble the salad just before serving to keep the greens fresh.

What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute with peanut butter or almond butter for a different but tasty twist, though the flavor will vary from the original. Alternatively, omit it and make a simple lemon vinaigrette.

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

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★★★★★

4.6 from 95 reviews

This vibrant Roasted Beet, Sweet Potato & Avocado Salad is a delightful blend of earthy roasted vegetables paired with creamy whipped ricotta and a zesty lemon-tahini drizzle. Perfect for a nutritious and satisfying meal, this salad combines a medley of textures and flavors enhanced by fresh greens, avocado, and optional garnishes like toasted seeds or herbs.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring a nicely caramelized and tender texture.
2. Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper. Spread them evenly on a parchment-lined baking sheet and roast in the preheated oven for 25–30 minutes, stirring halfway through to promote even browning and tenderness.
3. Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta cheese, lemon juice, olive oil, and a pinch of salt. Blend until the mixture is smooth and creamy. If the ricotta is too thick, adjust the consistency with a teaspoon of water until perfect for dolloping.
4. Make the Lemon-Tahini Drizzle: Whisk together tahini, lemon juice, maple syrup (or honey), and enough warm water to create a smooth, pourable dressing. Add a pinch of cumin if desired to deepen the flavor profile.
5. Assemble the Salad: Arrange the mixed greens on serving bowls or a large platter. Top with the roasted beets and sweet potatoes, and layer the sliced avocado on top. Add generous dollops of the whipped ricotta across the salad.
6. Drizzle & Serve: Spoon the lemon-tahini sauce over the salad evenly. Garnish with fresh herbs like parsley or mint and sprinkle toasted pumpkin seeds or walnuts for added crunch. Serve immediately to enjoy warm or at room temperature.

Notes

• You can use honey instead of maple syrup in the lemon-tahini drizzle for a different flavor.
• Roast the vegetables in a single layer for the best caramelization.
• The whipped ricotta can be made ahead and stored in the refrigerator for up to 2 days.
• Feel free to substitute mixed greens with your favorite salad greens.
• Adding toasted nuts or seeds enhances texture and nutritional value.

Keywords: roasted beet salad, sweet potato salad, avocado salad, whipped ricotta, lemon tahini dressing, healthy salad, vegetarian salad, Mediterranean salad