Roasted Beet Sweet Potato Salad
A vibrant medley of flavors and textures in a salad featuring roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a zesty lemon-tahini drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 ripe avocado, diced
- 1 cup fresh greens (e.g., arugula or spinach)
- 1 cup ricotta cheese
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Olive oil for roasting
- Pumpkin seeds or toasted nuts for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes and beets in olive oil, salt, and pepper.
- Roast them in the oven for 30–40 minutes until tender and caramelized.
- Whip the ricotta cheese until light and fluffy.
- Whisk together tahini, lemon juice, and water until smooth to make the drizzle.
- Assemble the salad by layering the roasted vegetables with fresh greens.
- Top with whipped ricotta and drizzle with the lemon-tahini sauce.
- Serve warm or at room temperature, garnished with pumpkin seeds or toasted nuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently if needed.