🥗 Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

🌿 Ingredients (Serves 4)

Roasted Vegetables

• 2 medium beets, peeled and cut into ¾-inch cubes

• 1 large sweet potato, peeled and cubed

• 2 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ tsp ground cumin or smoked paprika (optional)

Whipped Ricotta

• 1 cup whole-milk ricotta

• 1 tbsp olive oil

• 1 tsp lemon zest

• Salt, to taste

Lemon–Tahini Drizzle

• ¼ cup tahini

• 2 tbsp fresh lemon juice

• 1 small garlic clove, grated

• 2–4 tbsp warm water (to thin)

• Salt, to taste

Salad Assembly

• 1–2 ripe avocados, sliced

• 2 cups arugula or mixed greens

• 2 tbsp toasted pumpkin seeds or walnuts

• Optional garnish: fresh dill, parsley, or mint

🔥 Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).

2. Toss beets and sweet potato with olive oil, salt, pepper, and cumin.

3. Spread on a lined baking sheet (keep beets on one side—they cook slower).

4. Roast 30–40 minutes, flipping once, until tender and caramelized.

5. Let cool slightly.

2. Make the Whipped Ricotta

1. Add ricotta, olive oil, lemon zest, and salt to a food processor.

2. Blend 1–2 minutes until smooth and airy.

3. Taste and adjust seasoning.

No processor? Whip vigorously with a whisk or hand mixer.

3. Make the Lemon–Tahini Drizzle

1. Whisk tahini, lemon juice, garlic, and salt.

2. Slowly add warm water until pourable and creamy.

3. Adjust acidity or salt as needed.

4. Assemble the Salad

1. Spread whipped ricotta onto a serving platter.

2. Layer roasted beets and sweet potatoes.

3. Add arugula and avocado slices.

4. Drizzle generously with lemon-tahini sauce.

5. Finish with seeds, herbs, and a pinch of flaky salt.

✨ Serving Suggestions

• Serve warm or room temperature

• Pair with grilled chicken, salmon, or chickpeas

• Excellent as a holiday starter or meatless main

❓ Q & A

Q: Can I make this vegan?

Yes.

• Swap ricotta for whipped cashew cream or almond ricotta.

• Everything else is already vegan.

Q: Can I roast the vegetables ahead of time?

Absolutely. Roast up to 3 days ahead and store refrigerated. Bring to room temp or rewarm before assembling.

Q: What if my tahini sauce seizes?

This is normal.
👉 Add warm water slowly and whisk—it will smooth out.

Q: Can I use golden beets instead of red?

Yes! Golden beets are slightly milder and won’t stain the dish.

Q: How do I keep the avocado from browning?

Slice it last, or toss lightly with lemon juice just before serving.

Q: Is this gluten-free?

Yes, naturally gluten-free.

Q: What greens work besides arugula?

• Baby spinach

• Watercress

• Radicchio (for bitterness)

Q: Can I turn this into a meal?

Yes—add:

• Quinoa or farro

• Roasted chickpeas or lentils

• Grilled halloumi