Description
A vibrant and creamy salad featuring roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a zesty lemon-tahini drizzle.
Ingredients
Scale
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1 cup ricotta cheese
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp maple syrup
- Warm water, as needed
- Pinch of cumin (optional)
- Seeds or nuts for topping
Instructions
- Preheat oven to 425°F (220°C).
- Toss beet and sweet potato cubes with olive oil, salt, and pepper, and spread in a single layer on a baking sheet.
- Roast until edges are browned and centers are tender, about 25–35 minutes, flipping once.
- While veg roasts, whip ricotta with lemon juice, olive oil, and a pinch of salt until fluffy.
- In a bowl, whisk tahini, lemon juice, maple syrup, warm water, and cumin until pourable.
- Arrange greens on a serving plate, top with roasted beets and sweet potatoes, add sliced avocado, dollop with whipped ricotta, and finish with lemon-tahini drizzle and seeds.
- Optional: Broil for an additional 5 minutes for extra crispy sweet potatoes (watch closely).
Notes
Store roasted veggies separately from greens and avocado to keep them crispy. Re-crisp roasted veggies in a hot skillet or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg