Description
A vibrant salad featuring roasted beets, sweet potatoes, creamy avocado, and whipped ricotta, finished with a zesty lemon-tahini drizzle.
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 (optional garnish)
- Toasted pumpkin seeds or walnuts (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed beets and sweet potatoes with olive oil, salt, and pepper on a parchment-lined baking sheet for 25–30 minutes, stirring halfway through.
- Prepare whipped ricotta by blending ricotta, lemon juice, olive oil, and a pinch of salt until smooth. Adjust thickness with water as needed.
- Make the lemon-tahini drizzle by whisking together tahini, lemon juice, maple syrup, and enough warm water for your desired consistency; add cumin if using.
- Assemble the salad by arranging mixed greens, roasted veggies, avocado slices, and whipped ricotta in bowls or on a platter.
- Drizzle the tahini sauce on top and garnish with fresh herbs or seeds before serving warm or at room temperature.
Notes
Customize with your favorite veggies or add protein like grilled chicken or chickpeas. For meal prep, roast veggies in advance and store for easy servings throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg