Description
A vibrant salad combining earthy beets, sweet potatoes, and creamy avocado topped with whipped ricotta and a tangy lemon-tahini drizzle.
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
- Pinch of salt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Pinch of cumin (optional)
- Fresh parsley or mint (for garnish)
- Toasted pumpkin seeds or walnuts (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed beets and sweet potatoes with olive oil, salt, and pepper on a parchment-lined baking sheet for 25–30 minutes.
- Prepare the whipped ricotta by blending ricotta, lemon juice, olive oil, and salt in a food processor until creamy.
- Make the lemon-tahini drizzle by whisking tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble the salad with mixed greens, roasted vegetables, avocado slices, and dollops of whipped ricotta.
- Drizzle the lemon-tahini sauce on top and garnish before serving.
Notes
For best results, roast the veggies in advance; keep components separate until serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American