Description
This Roasted Beet Sweet Potato Avocado Salad is a vibrant, feel-good dish loaded with caramelized roasted veggies, creamy avocado, fluffy whipped ricotta, and a bright lemon-tahini drizzle. It’s hearty enough for a main course yet elegant enough for entertaining.
Ingredients
Scale
For the Salad:
- 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)
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
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the vegetables: Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Make the whipped ricotta: Blend ricotta, lemon juice, olive oil, and salt until smooth and creamy. Add a teaspoon of water if needed for a lighter texture.
- Prepare the lemon-tahini drizzle: Whisk tahini, lemon juice, maple syrup, and warm water until smooth and pourable. Stir in cumin if using.
- Assemble the salad: Arrange mixed greens on a platter or bowls. Add roasted vegetables and avocado slices.
- Finish and serve: Add dollops of whipped ricotta, drizzle with lemon-tahini sauce, garnish with herbs or seeds, and serve warm or at room temperature.
Notes
- Roast vegetables in a single layer for better caramelization.
- Wear gloves when handling beets to prevent staining.
- Store components separately for meal prep.
- Add grilled chicken, salmon, or chickpeas for extra protein.
- Best enjoyed fresh, but roasted vegetables keep up to 4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg