Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle
A vibrant salad made with caramelized roasted sweet potatoes and beets, creamy avocado slices, fluffy whipped ricotta, crunchy greens, and a silky lemon-tahini drizzle. The combination of earthy, sweet, creamy, tangy, and nutty flavors makes every bite incredible. This is perfect as a light dinner or a beautiful lunch bowl.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Serves: 2 big bowls
Ingredients
For the Roasted Vegetables
1 medium sweet potato, cubed
2 small beets, peeled & cubed
2 tbsp olive oil
Salt & black pepper
½ tsp paprika
½ tsp garlic powder
For the Whipped Ricotta
½ cup ricotta cheese
1–2 tbsp milk or Greek yogurt
½ tsp lemon zest
Pinch of salt
For the Salad Base
2 cups baby spinach or arugula
1 ripe avocado, sliced
2 tbsp roasted nuts (walnuts, almonds, pistachios)
Optional: pomegranate seeds or dried cranberries
Lemon-Tahini Drizzle
1½ tbsp tahini
1 tbsp lemon juice
½ tbsp olive oil
1 tsp honey or maple syrup
1–2 tbsp water (to thin)
Salt & pepper, to taste
Instructions
1. Roast the Sweet Potatoes & Beets
Preheat oven to 200°C (400°F).
Toss sweet potato and beets with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until caramelized and tender.
2. Make the Whipped Ricotta
In a bowl, add ricotta, milk/yogurt, lemon zest, and salt.
Whip with a whisk or hand blender until smooth, fluffy, and creamy.
Set aside.
3. Make the Lemon-Tahini Drizzle
Stir tahini, lemon juice, olive oil, honey, salt, and pepper.
Add water slowly until pourable and silky.
4. Assemble the Salad
Add spinach or arugula to a large bowl/plate.
Top with roasted beets and sweet potato.
Add sliced avocado.
Spoon dollops of whipped ricotta around the bowl.
Drizzle the lemon-tahini sauce generously.
Sprinkle nuts and optional pomegranate seeds.
Notes & Tips
Make it high-protein: Add roasted chickpeas or grilled chicken.
Make it sweeter: Add more honey to the dressing or include apple slices.
Make it meal prep friendly: Store dressing and ricotta separately.
Color tip: Keep beets on parchment so they don’t stain everything bright pink.
Frequently Asked Questions
Q: Can I use store-bought cooked beets?
Yes! It saves a lot of time — just roast sweet potatoes and mix.
Q: Can I make it dairy-free?
Replace ricotta with whipped cashew cream or hummus.
Q: What greens work best?
Spinach, arugula, baby kale, or a spring mix.
Nutritional Information
Calories: 480
Protein: 13 g
Carbs: 55 g
Fat: 24 g
Fiber: 11 g