Roasted Beet, Sweet Potato & Avocado Salad
with Whipped Ricotta & Tahini-Lemon Drizzle**
Ingredients
Roasted Veggies
- 2 medium beets, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt & black pepper, to taste
Salad Add-ins
- 1 large avocado, cubed
- 2 cups mixed greens or arugula (optional but recommended)
- 2 tablespoons toasted seeds (pumpkin, sesame, or sunflower — optional)
Whipped Ricotta
- 1 cup ricotta cheese
- 1–2 tablespoons olive oil
- Salt & pepper
- Optional: ½ teaspoon lemon zest or 1 small garlic clove
Tahini-Lemon Drizzle
- 2 tablespoons tahini
- 1½ tablespoons lemon juice
- 1–2 teaspoons honey or maple syrup
- 1–2 tablespoons warm water (to thin)
- Pinch of salt
Instructions
1. Roast the Beets & Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Place beet and sweet potato cubes on a baking sheet.
- Drizzle with 2 tbsp olive oil, sprinkle with smoked paprika, salt, and pepper.
- Toss to coat evenly.
- Spread out in a single layer and roast 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Let cool slightly.
2. Make the Whipped Ricotta
- Add ricotta, olive oil, salt, pepper (and optional lemon zest/garlic) to a blender or bowl.
- Blend or whip with a whisk/hand mixer until smooth, creamy, and fluffy.
- Taste and adjust seasoning.
3. Make the Tahini-Lemon Drizzle
- In a small bowl, whisk together tahini, lemon juice, and honey/maple.
- Add warm water 1 tsp at a time until pourable.
- Season with a pinch of salt.
4. Assemble the Salad
- Spread a generous layer of whipped ricotta on the base of a plate or shallow bowl.
- Add the roasted beets and sweet potatoes.
- Top with cubed avocado.
- Add greens and toasted seeds if using.
- Finish with a generous drizzle of the tahini-lemon dressing.
5. Serve
Enjoy immediately while the veggies are still slightly warm and the ricotta is cool and creamy.