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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/roasted-beet-sweet-potato-and-avocado-salad-with-whipped-ricotta-and-lemon-tahini-drizzle-recipe/