Mediterranean Roasted Beet, Sweet Potato & Avocado Salad

With Whipped Ricotta & Tahini-Lemon Drizzle

This salad brings together warm roasted vegetables, creamy whipped ricotta, fresh greens, and a bright tahini-lemon drizzle. The mix of textures makes it feel both hearty and refreshing. Roasted beets and sweet potatoes add natural sweetness, while avocado gives the bowl a soft, silky finish. Whipped ricotta brings richness without heaviness, and the pistachios add crunch and a Mediterranean touch. It works well as a full meal or a vibrant side dish that feels satisfying any time of year.

Total Time: 45–55 minutes
Servings: 3–4

Ingredients

For the Salad

2 medium beets, peeled and cubed

1 large sweet potato, peeled and cubed

1 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

Salt and pepper to taste

1 ripe avocado, sliced

2 cups mixed greens or baby spinach

¼ cup roasted pistachios

For the Whipped Ricotta

1 cup ricotta cheese

1 tbsp olive oil

1 tsp lemon zest

Salt and pepper to taste

For the Tahini-Lemon Drizzle

2 tbsp tahini

1 tbsp lemon juice

1 tbsp warm water (add more to thin)

1 tsp honey

Pinch of salt

Instructions

Heat the oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.

Prep the vegetables
Peel and cube the beets and sweet potato. Try to keep the pieces similar in size so they roast evenly.

Season for roasting
Add the vegetables to a bowl and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they’re fully coated.

Roast the vegetables
Spread them on the baking sheet in a single layer. Roast for 25–30 minutes, shaking the pan halfway through. They should be tender and lightly caramelized.

Make the whipped ricotta
Add the ricotta, olive oil, lemon zest, salt, and pepper to a bowl. Whip with a hand mixer or whisk until smooth and airy.

Prepare the dressing
Stir tahini, lemon juice, warm water, honey, and a pinch of salt in a small bowl. Adjust the water until it reaches a drizzle consistency.

Slice the avocado
Cut the avocado into slices right before assembling so it stays fresh.

Build the greens base
Add the mixed greens or spinach to a serving platter or individual bowls.

Add the roasted vegetables
Spoon the warm roasted beets and sweet potato over the greens.

Finish the salad
Add avocado slices, dollops of whipped ricotta, pistachios, and a generous drizzle of the tahini-lemon dressing.

Tips

Wrap beets in foil if you want to roast them separately to avoid staining the sweet potatoes.

Cut vegetables evenly for even roasting and better texture.

Use warm water for the dressing so the tahini blends smoothly.

Taste your ricotta as you whip it. A pinch of salt can make a big difference.

Add the avocado last so it doesn’t brown before serving.

Let the vegetables cool slightly before adding to the greens to prevent wilting.

Use toasted pistachios for better flavor and crunch.

Roast at high heat for crisp edges and caramelization.

Add more lemon zest if you want brighter notes in the ricotta.

Drizzle the dressing lightly at first, then add more if needed.

Variations

Add quinoa for a more filling, protein-rich meal.

Swap pistachios for walnuts or almonds depending on what you have.

Use goat cheese instead of ricotta for a tangier flavor.

Add cucumbers or cherry tomatoes for extra freshness.

Use arugula if you prefer a peppery base.

Top with grilled chicken for a heartier entrée.

Add roasted chickpeas for crunch and plant-based protein.

Use maple syrup instead of honey for a deeper sweetness.

Add pomegranate seeds for color and brightness.

Make it warm by tossing everything together right after roasting.

Q&A

Can I roast the vegetables ahead of time?
Yes, they reheat well in the oven or air fryer.

Can I use store-bought whipped ricotta?
You can, but fresh whipped ricotta has better flavor.

Can I substitute sweet potato?
Butternut squash or carrots work well.

What greens work best?
Spinach, spring mix, or a mix of both.

Can I make it dairy-free?
Use a dairy-free ricotta or hummus instead.

How do I thin tahini dressing if it thickens?
Add more warm water a teaspoon at a time.

Will golden beets work?
Yes, and they won’t stain as much as red beets.

Should the ricotta be cold or room temperature?
Room temperature whips more easily.

How long does the salad keep?
Assemble just before serving, but components keep 2–3 days separately.

Can I air fry the vegetables?
Yes. Air fry at 375°F (190°C) for 12–15 minutes.

Nutrition

(approx. per serving)

Calories: 380–460

Protein: 10–12 g

Carbs: 38–45 g

Fat: 22–28 g

Fiber: 7–9 g

Sugar: 10–12 g

Sodium: varies depending on ricotta and seasoning

Conclusion

This Mediterranean-inspired salad brings together a comforting mix of roasted vegetables, creamy ricotta, fresh greens, and a light, zesty tahini drizzle. It’s colorful, nourishing, and full of flavors that play well together. The beets and sweet potatoes add natural sweetness, the avocado keeps everything silky, and the pistachios give the dish a nice crunch. The whipped ricotta adds richness without making the salad heavy, and the citrusy tahini dressing ties everything together with a smooth finish. It’s a versatile recipe you can serve warm or cold, and it works for everyday meals or gatherings when you want something wholesome and impressive.