Description
This Roasted Beet, Sweet Potato & Avocado Salad is a vibrant and flavorful dish packed with creamy ricotta and a tangy lemon-tahini drizzle.
Ingredients
Scale
- 2 medium Beets (cubed)
- 2 medium Sweet Potatoes (cubed)
- 2 tablespoons Olive Oil (for tossing)
- to taste Salt
- to taste Pepper
- 2 medium Avocado (sliced)
- 4 cups Mixed Greens (like arugula or baby spinach)
- 1 cup Ricotta Cheese
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Olive Oil
- a pinch Salt
- 3 tablespoons Tahini
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Maple Syrup or Honey
- 3 tablespoons Warm Water (adjust as needed for consistency)
- to taste Cumin (optional)
- 1/4 cup Fresh Parsley or Mint (chopped)
- 1/4 cup Toasted Pumpkin Seeds or Walnuts
Instructions
- Preheat your oven to 425°F (220°C) for roasting the vegetables.
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper, then spread them on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through.
- Blend the ricotta, lemon juice, olive oil, and salt in a food processor or blender until smooth. Adjust thickness with warm water if needed.
- Whisk tahini, lemon juice, maple syrup, and warm water until smooth and pourable. Mix in cumin if desired.
- Arrange mixed greens in a bowl or platter, add roasted vegetables and avocado, then top with whipped ricotta.
- Drizzle the lemon-tahini sauce over the salad and garnish with fresh herbs or toasted seeds. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 10 mg