Roasted Beet, Sweet Potato & Avocado Salad
with Whipped Ricotta & Lemon-Tahini Drizzle
A hearty, colorful salad with caramelized vegetables, creamy ricotta, and a bright, nutty dressing.
Servings
2–3 servings
Prep: 15 minutes | Cook: 30–35 minutes
Ingredients
Roasted Vegetables
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2 medium beets, peeled and cubed
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1 large sweet potato, peeled and cubed
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2 tablespoons olive oil
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Salt and black pepper, to taste
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½ teaspoon smoked paprika (optional)
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½ teaspoon ground cumin (optional)
Whipped Ricotta
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1 cup whole-milk ricotta
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1 tablespoon olive oil
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Zest of ½ lemon
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Salt, to taste
Lemon-Tahini Drizzle
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¼ cup tahini
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2 tablespoons fresh lemon juice
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1 small garlic clove, grated
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2–4 tablespoons warm water (to thin)
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Salt, to taste
Salad Assembly
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1 ripe avocado, sliced
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2 cups arugula or mixed greens
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1–2 tablespoons toasted nuts or seeds (pistachios, walnuts, or pumpkin seeds)
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Optional: fresh herbs (parsley, dill, or mint)
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss beets and sweet potatoes with olive oil, salt, pepper, and spices.
Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until tender and caramelized.
Let cool slightly.
2. Make the Whipped Ricotta
Blend ricotta, olive oil, lemon zest, and salt in a food processor (or whip vigorously by hand) until smooth and airy.
Refrigerate until ready to use.
3. Prepare the Lemon-Tahini Drizzle
Whisk tahini, lemon juice, garlic, and salt.
Slowly add warm water until the sauce becomes smooth and pourable.
4. Assemble the Salad
Spread whipped ricotta onto a serving plate or bowl.
Top with roasted beets and sweet potatoes, then add avocado slices and greens.
Drizzle with lemon-tahini sauce.
Finish with nuts/seeds and fresh herbs.
Serve slightly warm or at room temperature.
Q & A
Q: Can I make this ahead of time?
Yes.
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Roast vegetables up to 3 days ahead
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Ricotta keeps 2 days
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Assemble just before serving for best texture
Q: Can I make it vegan?
Absolutely.
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Replace ricotta with whipped tofu, cashew cream, or vegan ricotta
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The rest is already vegan-friendly
Q: What if my tahini sauce is bitter or thick?
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Add more lemon juice or a touch of maple syrup
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Always thin with warm water, not cold
Q: What protein can I add?
Great options:
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Grilled chicken or salmon
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Chickpeas or lentils
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Fried or soft-boiled egg
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Halloumi (for a vegetarian upgrade)
Q: Is this salad served warm or cold?
Either works, but slightly warm vegetables over cool ricotta is the best combo.
Q: Can I swap the vegetables?
Yes:
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Butternut squash instead of sweet potato
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Carrots instead of beets
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Roasted cauliflower works beautifully
Q: Is this healthy?
Very.
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Fiber-rich veggies
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Healthy fats from tahini & avocado
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Balanced carbs + protein
Great for digestion and sustained energy.