This vibrant, nutrient-packed salad combines earthy roasted beets, tender sweet potatoes, and creamy avocado with luxurious whipped ricotta and a bright lemon-tahini drizzle. Perfect as a light lunch, side dish, or dinner centerpiece, it’s beautiful, flavorful, and packed with wholesome goodness.
Ingredients
For the Salad:
- 2 medium beets, peeled and cut into wedges
- 1 medium sweet potato, peeled and cubed
- 1–2 ripe avocados, sliced
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Whipped Ricotta:
- 1 cup ricotta cheese
- 1–2 tbsp olive oil
- Pinch of salt
- Optional: zest of 1 lemon
For the Lemon-Tahini Drizzle:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1–2 tsp maple syrup or honey
- 2–3 tbsp water (to thin as needed)
- Pinch of salt
Instructions
1. Roast Beets & Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss beet wedges and sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
2. Whip the Ricotta:
In a small bowl or food processor, combine ricotta, olive oil, salt, and optional lemon zest. Whip until smooth and creamy.
3. Make the Lemon-Tahini Drizzle:
In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt. Gradually add water until a smooth, pourable consistency is achieved.
4. Assemble the Salad:
On a large serving platter or individual plates, arrange mixed greens. Top with roasted beets, sweet potatoes, and avocado slices. Dollop whipped ricotta over the top.
5. Drizzle & Serve:
Drizzle with lemon-tahini sauce and finish with a pinch of salt and freshly cracked black pepper. Serve immediately.
Tips for the Perfect Salad
- Roasting: Cut vegetables into uniform pieces for even cooking.
- Whipped Ricotta: Whipping with olive oil creates a creamier, more luxurious texture.
- Lemon-Tahini Balance: Adjust maple syrup/honey to taste depending on your desired sweetness.
- Make-ahead: Roast beets and sweet potatoes in advance; assemble salad just before serving.
Variations
- Add Nuts: Sprinkle toasted walnuts, pecans, or pistachios for crunch.
- Cheese Swap: Use feta or goat cheese instead of ricotta for tanginess.
- Protein Boost: Add roasted chickpeas, grilled chicken, or salmon for a heartier salad.
- Greens Variety: Use kale or baby spinach for a different texture.
Serving Ideas
- Perfect as a lunch, light dinner, or side dish for holiday meals
- Pairs beautifully with grilled meats, roasted vegetables, or a grain bowl
- Stunning for entertaining or meal prep — vibrant, flavorful, and nutrient-rich
This Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is colorful, creamy, and packed with flavor — a salad that impresses and satisfies every time. 🥗🍠🥑✨