Description
A vibrant Roasted Beet, Sweet Potato & Avocado Salad featuring creamy whipped ricotta and a zesty lemon-tahini drizzle, perfect for cozy gatherings.
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 (for garnish)
- Toasted pumpkin seeds or walnuts (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed beets and sweet potatoes in olive oil, seasoning with salt and pepper, for 25–30 minutes until tender.
- Prepare the whipped ricotta by blending ricotta, lemon juice, olive oil, and salt until smooth.
- Make the lemon-tahini drizzle by whisking tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble the salad by layering mixed greens with roasted vegetables and garnish with avocado slices and whipped ricotta.
- Drizzle with lemon-tahini sauce and garnish with herbs or seeds. Serve immediately.
Notes
This salad can be made ahead of time; simply roast the vegetables and prepare the ricotta and drizzle in advance. Store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg