Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
Indulge in the vibrant and nutritious Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle. This colorful dish combines roasted beets and sweet potatoes, providing a delightful sweetness that perfectly complements the creamy avocado. Topped with fluffy whipped ricotta and a tangy lemon-tahini drizzle, this salad is a feast for the eyes and palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
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
- Pinch of salt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 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 cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Roast for 25–30 minutes until golden and tender.
- In a food processor, blend ricotta cheese with lemon juice, olive oil, and salt until smooth.
- For the lemon-tahini drizzle, whisk tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble the salad by placing mixed greens on plates; top with roasted vegetables and avocado slices. Add whipped ricotta dollops and drizzle with tahini sauce.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 15mg