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Roasted beet cozy salad with fresh greens and colorful toppings

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

A vibrant and flavorful salad featuring roasted beets and sweet potatoes, creamy avocado, and whipped ricotta, drizzled with a tangy lemon-tahini sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Salad

  • 3 medium beets, peeled and cubed Choose vibrant beets for best flavor.
  • 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
 

Preparation

  • Preheat the oven to 425°F (220°C).
  • Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet.

Roasting

  • Roast for 25–30 minutes, stirring halfway through, until golden and tender.

Prepare Whipped Ricotta

  • In a small food processor, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy.
  • Adjust thickness with a teaspoon of water if needed.

Make the Lemon-Tahini Drizzle

  • In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth.
  • Add a pinch of cumin if desired.

Assemble the Salad

  • Arrange mixed greens in bowls or on a platter. Top with roasted vegetables, avocado slices, and dollops of whipped ricotta.

Serve

  • Spoon the lemon-tahini drizzle over the top and garnish with fresh herbs or toasted seeds.
  • Serve immediately and enjoy warm or at room temperature.

Notes

For storage, keep the whipped ricotta separate from the salad to prevent sogginess. Store in an airtight container in the refrigerator for up to two days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 7gSugar: 8g
Keyword Avocado Salad, Lemon-Tahini Drizzle, Roasted Beet Salad, Sweet Potato Salad, Whipped Ricotta
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