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Roasted beet salad with sweet potato, avocado, whipped ricotta, and lemon-tahini drizzle

Roasted Beet, Sweet Potato & Avocado Salad

A delightful medley of vibrant flavors and textures, this salad features earthy roasted vegetables, creamy ricotta, and zesty lemon-tahini drizzle. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 3 medium medium beets, peeled and cubed
  • 2 medium 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

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet.
  3. Roast for about 25–30 minutes, stirring halfway through, until golden and tender.
  4. While the veggies are roasting, prepare the whipped ricotta by blending ricotta, lemon juice, olive oil, and a pinch of salt until smooth.
  5. In a small bowl, whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth consistency for the lemon-tahini drizzle.
Assembly
  1. Once the roasted veggies are slightly cooled, arrange mixed greens in bowls or on a platter.
  2. Top with roasted vegetables, slices of avocado, and dollops of whipped ricotta.
  3. Drizzle the lemon-tahini sauce over the top and garnish with herbs or seeds.
  4. Serve immediately and enjoy warm or at room temperature.

Notes

This salad can be personalized by swapping ingredients. Consider using feta instead of ricotta or adding nuts for crunch. Recommended to eat fresh but can store leftovers for up to 2 days in an airtight container.