Description
Indulge in the vibrant Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle—an explosion of colors and flavors that celebrates fresh produce! This delightful salad combines earthy roasted beets and sweet potatoes with creamy avocado, all drizzled with a zesty lemon-tahini sauce and topped with smooth whipped ricotta. Perfect for a light lunch, as a side dish, or a potluck favorite, this nutrient-packed recipe is easy to prepare and customizable to your taste. With its beautiful presentation and wholesome ingredients, it’s sure to impress at any gathering.
Ingredients
Scale
- 3 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 ripe avocado, sliced
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 1 cup ricotta cheese
- 2 tablespoons tahini
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons 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 beet and sweet potato cubes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes until tender.
- In a food processor or blender, combine ricotta cheese with lemon juice, olive oil, and salt. Blend until smooth.
- In a bowl, whisk together tahini, lemon juice, maple syrup (or honey), and warm water until smooth.
- Assemble by layering mixed greens in bowls or on a platter. Top with roasted vegetables and avocado slices. Add dollops of whipped ricotta.
- Drizzle with lemon-tahini sauce before serving.
Nutrition
- Serving Size: 1 salad portion (approximately 285g)
- Calories: 420
- Sugar: 9g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 30mg