Description
Indulge in the vibrant flavors and textures of the Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle. This colorful dish combines earthy roasted beets, caramelized sweet potatoes, and creamy avocado, all elegantly finished with a smooth whipped ricotta and zesty lemon-tahini drizzle. Perfect for lunch, dinner, or as a stunning side at gatherings, this salad is not only visually appealing but also packed with nutrients. Enjoy it warm or cold, making it a versatile addition to your meal repertoire.
Ingredients
Scale
- 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)
- 2 tablespoons tahini
- 1 tablespoon lemon juice (for lemon-tahini drizzle)
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Pinch of cumin (optional)
- Fresh parsley or mint (optional garnish)
- Toasted pumpkin seeds or walnuts (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet. Roast in the oven for 25–30 minutes, stirring halfway through until they are golden and tender.
- In a small food processor or blender, combine ricotta cheese, lemon juice, olive oil, and salt. Blend until smooth and creamy. If needed, adjust thickness by adding a teaspoon of warm water.
- In a bowl, whisk together tahini, lemon juice, maple syrup (or honey), and enough warm water to achieve a smooth consistency. Add cumin if you desire extra flavor depth.
- Arrange mixed greens in bowls or on a platter. Top with roasted beets and sweet potatoes along with slices of avocado. Add generous dollops of whipped ricotta on top.
- Spoon the lemon-tahini sauce over the assembled salad. Garnish with fresh herbs or seeds if desired. Serve immediately either warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg