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