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

A colorful, healthy salad with roasted vegetables and creamy ricotta that is easy to make, full of bright flavors.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 480
Ingredients Method Notes

Ingredients
  

For the salad
  • 3 medium 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)
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: Set your oven to 425°F (220°C).
  2. Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
  3. Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.
  4. Make the Lemon-Tahini Drizzle: Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth.
Assembly
  1. Assemble the Salad: Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
  2. Drizzle & Serve: Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.

Notes

Serve this salad warm or at room temperature. For a fuller plate, serve over cooked quinoa, farro, or barley. Add grilled chicken, pan-seared tofu, or a soft-boiled egg on top for added protein.