This Roasted Beet, Sweet Potato & Avocado Salad is a feast for the eyes and the taste buds. Vibrant roasted beets and caramelized sweet potatoes pair beautifully with creamy avocado, silky whipped ricotta, and a bright, tangy lemon-tahini drizzle. It’s nourishing, satisfying, and versatile—perfect for a wholesome lunch, a light dinner, or a stunning side dish.
Packed with color, texture, and flavor, this salad balances earthy, sweet, and creamy elements in every bite. The whipped ricotta adds a luxurious touch, while the lemon-tahini dressing ties everything together with zesty brightness.
Why You’ll Love This Recipe
- Vibrant, colorful, and Instagram-worthy
- Hearty and satisfying while still light and healthy
- Easy to make in about 30 minutes
- Roasted vegetables can be prepped ahead for convenience
- Vegan-friendly adaptation available
Ingredients
For the Salad
- Beets (3 medium, peeled and cubed) – Earthy flavor and vibrant color
- Sweet potatoes (2 medium, peeled and cubed) – Sweet, caramelized, and tender
- Olive oil (2 tbsp) – Helps roast vegetables to perfection
- Salt and freshly ground black pepper – Essential seasoning
- Avocado (1 ripe, sliced) – Creamy texture and healthy fats
- Mixed greens (4 cups) – Base for freshness and crunch (arugula, spinach, or spring mix)
For the Whipped Ricotta
- Ricotta cheese (1 cup) – Creamy, mild, and silky
- Lemon juice (2 tbsp) – Brightens the ricotta
- Olive oil (1 tbsp) – Adds richness
- Pinch of salt – Enhances flavor
For the Lemon-Tahini Drizzle
- Tahini (2 tbsp) – Nutty, creamy base for dressing
- Lemon juice (1 tbsp) – Adds tang
- Maple syrup or honey (1 tsp) – Balances acidity
- Warm water (1–2 tbsp) – Adjust consistency
- Cumin (pinch, optional) – Adds subtle warmth
Optional Garnish
- Fresh parsley or mint – Adds freshness
- Toasted pumpkin seeds or walnuts – Adds crunch
How to Make Roasted Beet, Sweet Potato & Avocado Salad
Roast the Vegetables
Preheat your oven to 425°F (220°C). Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and golden.
Prepare the Whipped Ricotta
In a food processor or blender, combine ricotta, lemon juice, olive oil, and a pinch of 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 enough warm water to reach a smooth, pourable consistency. Add cumin for extra depth, if desired.
Assemble the Salad
Arrange mixed greens in bowls or on a platter. Top with roasted beets and sweet potatoes, avocado slices, and generous dollops of whipped ricotta.
Drizzle & Serve
Spoon the lemon-tahini dressing over the salad. Garnish with fresh herbs or toasted seeds. Serve immediately—warm or at room temperature.
Tips for Success
- Roast beets and sweet potatoes up to 2 days in advance for quicker assembly
- Add avocado just before serving to prevent browning
- Use plant-based ricotta or cashew cream for a vegan version
- Serve over quinoa or farro to make it a complete meal
Equipment Needed
- Baking sheet
- Parchment paper
- Food processor or blender
- Mixing bowls
- Knife and cutting board
- Whisk
Recipe Variations
- Grain Bowl: Serve over cooked quinoa, farro, or couscous
- Vegan Option: Replace ricotta with cashew cream or plant-based ricotta
- Nutty Crunch: Add roasted nuts or seeds for extra texture
- Extra Protein: Top with chickpeas or grilled chicken
Serving Suggestions
Serve as a wholesome lunch, light dinner, or side salad. Pair with warm pita bread or crusty baguette for a heartier meal. Drizzle extra lemon-tahini dressing for more zing.
FAQs
Can I make the roasted vegetables ahead of time?
Yes, roast them up to 2 days in advance and store separately in the fridge. Assemble just before serving.
Can I prepare this salad vegan?
Yes, substitute ricotta with plant-based ricotta or cashew cream.
How do I prevent avocado from browning?
Toss the avocado with a bit of lemon juice and add it just before serving.
Can this salad be served warm?
Absolutely! The roasted vegetables can be enjoyed warm, while the greens add a fresh balance.
How long does it keep?
Store leftovers in an airtight container for up to 2 days; add avocado fresh before serving.
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
- Total Time: 30 minutes
- Yield: 4 salad bowls
- Diet: Vegetarian
Description
A vibrant, wholesome salad layered with roasted beets, caramelized sweet potatoes, creamy avocado, and silky whipped ricotta, finished with a bright lemon-tahini dressing. Perfect for lunch, dinner, or a colorful side dish.
Ingredients
- 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 (for ricotta)
- Pinch of salt (for ricotta)
- 2 tablespoons tahini
- 1 tablespoon lemon juice (for drizzle)
- 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
- Preheat oven to 425°F (220°C).
- Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through.
- Prepare whipped ricotta: Blend ricotta, lemon juice, olive oil, and salt until smooth. Adjust thickness with water if needed.
- Make lemon-tahini drizzle: Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a pourable consistency. Add cumin if desired.
- Assemble salad: Arrange mixed greens in bowls. Add roasted vegetables, avocado slices, and dollops of whipped ricotta.
- Drizzle with lemon-tahini sauce and garnish with herbs or seeds. Serve immediately.
Notes
- Make ahead: Roast beets and sweet potatoes up to 2 days in advance.
- Vegan option: Use plant-based ricotta or cashew cream.
- Storage: Keep leftovers in airtight containers up to 2 days. Add avocado fresh before serving.
- Serving tip: Serve over quinoa or farro for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Salad, Lunch, Dinner
- Cuisine: American, Mediterranean
Final Thoughts
This Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is a colorful, wholesome, and flavor-packed meal that’s as beautiful as it is nourishing. Perfect for quick lunches, light dinners, or special gatherings, it’s a salad that pleases both the eyes and the palate. Enjoy it fresh, vibrant, and full of flavor!
