Introduction

This Roasted Beet, Sweet Potato & Avocado Salad combines earthy roasted vegetables with creamy whipped ricotta and a bright lemon-tahini drizzle. It’s a fresh, vibrant dish perfect for a light lunch or a stunning side.

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

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)
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

Step 1: Preheat the oven to 425°F (220°C).
Step 2: 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 they are golden and tender.
Step 3: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and a pinch of salt. Blend until smooth and creamy. Add a teaspoon of water if needed to adjust the thickness.
Step 4: Whisk together tahini, lemon juice, maple syrup or honey, and enough warm water to reach a smooth, pourable consistency. Stir in cumin if using.
Step 5: Arrange mixed greens in bowls or on a platter. Top with the roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
Step 6: Drizzle the lemon-tahini sauce over the salad. Garnish with fresh herbs or toasted seeds as desired. Serve immediately and enjoy warm or at room temperature.

Tips & Variations

Use golden beets for a milder flavor and a brighter color contrast.
Add a handful of roasted chickpeas for extra crunch and protein.
Replace ricotta with whipped goat cheese for a tangier taste.
For a vegan version, substitute ricotta with whipped tofu or a plant-based cheese alternative.
Toast seeds or nuts in a dry pan before garnishing to enhance their flavor.

Storage

Store leftover salad components separately for best results. Keep roasted vegetables and whipped ricotta in airtight containers in the refrigerator for up to 3 days. The dressing can be stored in a small jar for up to 5 days. When ready to serve, reheat the vegetables briefly if desired and assemble fresh.

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 make the whipped ricotta and dressing ahead of time. Store them separately and assemble just before serving to keep the greens fresh and prevent sogginess.

What can I substitute for tahini in the dressing?

If you don’t have tahini, you can use almond butter or sunflower seed butter as alternatives. They’ll give a similar creamy texture with slightly different flavors.

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

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4.4 from 80 reviews

A vibrant and nutritious salad featuring roasted beets and sweet potatoes, creamy whipped ricotta, and a tangy lemon-tahini drizzle, garnished with fresh herbs and seeds for added texture and flavor. Perfect as a wholesome lunch or light dinner, this salad combines earthy roasted vegetables with the richness of avocado and ricotta, balanced by a zesty, nutty dressing.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

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

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the vegetables to a tender and caramelized finish.
Roast the Vegetables: In a large bowl, toss the peeled and cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper. Spread them evenly on a parchment-lined baking sheet. Roast in the oven for 25–30 minutes, stirring halfway through to promote even cooking, until the vegetables are golden and tender.
Prepare Whipped Ricotta: While the vegetables roast, place the ricotta cheese, lemon juice, olive oil, and a pinch of salt into a small food processor or blender. Blend until smooth and creamy. If the mixture is too thick, add a teaspoon of water and blend again to adjust consistency.
Make the Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), and enough warm water to achieve a smooth, pourable consistency. Add a pinch of cumin if using, to enhance the flavor.
Assemble the Salad: Arrange the mixed greens in serving bowls or a large platter. Top with the warm roasted beets and sweet potatoes, then add slices of ripe avocado and dollops of the whipped ricotta.
Drizzle & Serve: Spoon the lemon-tahini dressing over the assembled salad. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts for added texture and flavor. Serve immediately, enjoying it warm or at room temperature.

Notes

For a nut-free version, omit the toasted pumpkin seeds or walnuts.
The whipped ricotta can be prepared a day ahead and stored in the refrigerator to save time.
Adjust the lemon-tahini drizzle thickness with water to suit your preference.
Use maple syrup to keep the salad vegan, or honey if preferred.
Leftover roasted vegetables can be stored in the fridge for up to 3 days and added to other salads or bowls.

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