Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
This roasted beet, sweet potato, and avocado salad is a colorful, nourishing dish that balances earthy roasted vegetables with creamy whipped ricotta and a bright lemon-tahini drizzle. The sweetness of roasted root vegetables pairs beautifully with smooth avocado, while the ricotta adds a soft, velvety base that feels rich without being heavy. A tangy dressing ties everything together, giving the salad freshness and depth. It works well as a hearty lunch, a vibrant side dish, or even a light vegetarian dinner. The textures range from tender roasted vegetables to silky cheese and creamy avocado, creating a satisfying bite every time. With simple ingredients and straightforward preparation, this recipe is approachable yet elegant enough for entertaining. Whether served warm or at room temperature, it brings together wholesome ingredients and bold flavors in a balanced, visually appealing way that highlights seasonal produce and comforting Mediterranean-style elements.
Prep Time: 20 minutes
Roast Time: 30–35 minutes
Total Time: About 55 minutes
Servings: 4
Ingredients
For the Roasted Vegetables
2 medium beets, peeled and cut into cubes
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika or chili flakes (optional)
For the Whipped Ricotta
1 cup ricotta cheese
1 tbsp olive oil
1 tbsp lemon juice
Pinch of salt and pepper
For the Lemon-Tahini Drizzle
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1–2 tbsp warm water (to thin)
1 tsp honey or maple syrup
Pinch of salt
For Assembly
1 large ripe avocado, sliced
2 cups baby arugula or mixed greens
2 tbsp toasted pumpkin seeds or nuts
Fresh parsley or dill for garnish
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Toss beets and sweet potatoes with olive oil, salt, pepper, and paprika.
Spread vegetables evenly on the tray and roast for 30–35 minutes until tender and slightly caramelized.
While vegetables roast, blend ricotta, olive oil, lemon juice, salt, and pepper until smooth and fluffy.
In a small bowl, whisk tahini, lemon juice, olive oil, honey, salt, and warm water until creamy.
Remove vegetables from oven and allow them to cool slightly.
Spread whipped ricotta onto a serving platter as a creamy base layer.
Arrange roasted vegetables and fresh greens over the ricotta.
Add sliced avocado and sprinkle with seeds or nuts.
Drizzle lemon-tahini dressing on top and garnish with fresh herbs before serving.
Tips
Roast beets and sweet potatoes separately if you want to keep their colors vibrant.
Cut vegetables into similar sizes for even cooking.
Use gloves when handling beets to avoid staining hands.
Whip ricotta in a food processor for the smoothest texture.
Add water slowly to tahini dressing to control thickness.
Choose ripe but firm avocado slices so they hold shape.
Serve slightly warm for deeper flavor or chilled for a refreshing option.
Toast seeds or nuts briefly for added crunch and aroma.
Use fresh lemon juice for the best brightness in dressing.
Add greens just before serving to keep them crisp.
Variations
Replace ricotta with whipped feta for a tangier base.
Add quinoa or couscous to make it a heartier grain bowl.
Use roasted carrots or parsnips instead of sweet potatoes.
Add grilled chicken or chickpeas for extra protein.
Include pomegranate seeds for sweetness and color.
Swap tahini dressing with balsamic glaze for a different flavor profile.
Use goat cheese instead of ricotta for a creamy tangy taste.
Add roasted red peppers or zucchini for variety.
Mix in fresh mint or basil for herbal brightness.
Turn it into a wrap filling with flatbread or pita.
Q&A
Can I make this salad ahead?
Yes, roast vegetables and prepare ricotta in advance. Assemble just before serving.
How do I store leftovers?
Keep components separate in airtight containers for up to 2 days.
Can I use pre-cooked beets?
Yes, but roast sweet potatoes fresh for best texture.
4. Is this salad served warm or cold?
Both work well depending on preference.
Can I make it dairy-free?
Use a plant-based ricotta alternative or hummus instead.
What greens work best?
Arugula, spinach, or mixed baby greens all pair nicely.
How do I keep avocado from browning?
Toss lightly with lemon juice before adding.
Is tahini necessary?
It adds nutty richness but can be replaced with yogurt dressing.
Can I meal prep it?
Yes, store components separately and assemble when ready.
What proteins pair well?
Grilled chicken, salmon, tofu, or roasted chickpeas.
Nutrition (Approx. per Serving)
Calories: 320–350
Protein: 9–11g
Carbohydrates: 30–35g
Fat: 18–20g
Fiber: 7–8g
Sugar: Natural from vegetables
Sodium: Moderate
Conclusion
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is a balanced, flavorful dish that combines wholesome ingredients with vibrant textures and colors. The roasted vegetables bring natural sweetness and depth, while creamy ricotta and avocado create a satisfying richness that feels comforting without being heavy. The lemon-tahini drizzle ties the elements together with brightness and a subtle nutty finish, making each bite layered and fresh. This salad adapts easily to different preferences, whether served as a light vegetarian meal, a side for grilled proteins, or a centerpiece for a colorful gathering table. Its combination of roasted warmth and creamy coolness offers contrast that keeps the dish interesting and satisfying. With simple steps and flexible ingredient options, it is a dependable recipe that encourages creativity while delivering consistent results. Enjoy it warm, at room temperature, or chilled for a nourishing meal that feels both elegant and approachable.