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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.

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: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the vegetables to a tender and caramelized finish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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