I recently made this Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Recipe, and I can honestly say it’s one of those dishes that instantly lifts your mood.
The mix of warm, caramelized vegetables and creamy whipped ricotta feels indulgent without being heavy. I love how the lemon-tahini drizzle ties everything together with just the right amount of zing. Making this at home felt like a cozy café experience in my own kitchen.
Every bite reminded me why I adore simple, colorful salads that taste as good as they look. On days when I want something equally comforting but a little heartier, I sometimes rotate this meal with a shrimp orzo recipe or a cozy chicken mashed potato bowls recipe to keep weekly meals interesting.
Ingredients
Here’s what I use to get the perfect balance of flavor and texture in this salad:
Vegetables:
- 3 medium beets, peeled and cubed – fresh beets give the sweetest, earthy flavor; avoid canned.
- 2 medium sweet potatoes, peeled and cubed – opt for firm, fresh sweet potatoes for even roasting.
- 2 tablespoons olive oil – a high-quality olive oil enhances the natural sweetness of the veggies.
- Salt & pepper to taste – season generously; it brings out the roasted flavors.
- 1 ripe avocado, sliced – ripe but firm ensures creamy texture without mushiness.
- Mixed greens (arugula, baby spinach, or preferred salad base) – fresh, crisp greens prevent sogginess.
Whipped Ricotta:
- 1 cup ricotta cheese – fresh ricotta is key for a creamy, silky texture.
- 2 tablespoons lemon juice – adds brightness and balances the creaminess.
- 1 tablespoon olive oil – smooths the ricotta and enriches the flavor.
- Pinch of salt – enhances all flavors subtly.
Lemon-Tahini Drizzle:
- 2 tablespoons tahini – creamy sesame flavor gives depth.
- 1 tablespoon lemon juice – sharpens and lightens the drizzle.
- 1 teaspoon maple syrup or honey – balances the tang with a hint of sweetness.
- 1–2 tablespoons water – adjust for desired consistency.
- Pinch of cumin (optional) – adds a subtle warm note.
Optional Garnish:
- Fresh herbs like parsley or mint, toasted nuts or seeds (pumpkin seeds, walnuts) for crunch.
Note: serves 4 generously
Variations
You can tweak this salad to suit different dietary needs or flavor preferences:
- For dairy-free, swap ricotta with cashew cream or almond yogurt.
- Add roasted carrots or parsnips for extra sweetness and color.
- Replace tahini with sunflower seed butter for a nut-free drizzle.
- Toss in cooked quinoa or farro for a more filling, grain-based salad.
- Spice lovers can add a harissa-tahini drizzle instead of lemon-tahini for a subtle kick.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Baking sheet – for roasting beets and sweet potatoes evenly.
- Mixing bowls – to toss vegetables and mix dressings.
- Blender or food processor – to whip ricotta smooth and creamy.
- Whisk – for mixing the lemon-tahini drizzle.
- Knife & cutting board – for prepping vegetables.
How to Make Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
Roasting Vegetables
Preheat your oven to 425°F (220°C). Toss the cubed beets and sweet potatoes in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
Preparing Whipped Ricotta
While the vegetables roast, combine ricotta, lemon juice, olive oil, and a pinch of salt in a blender or food processor. Blend until silky smooth. If needed, add a teaspoon of water at a time to reach a creamy, spreadable consistency.
Making Lemon-Tahini Drizzle
Whisk together tahini, lemon juice, maple syrup, and enough water to get a pourable texture. Add a pinch of cumin if desired for an earthy depth. Taste and adjust for tanginess or sweetness.
Assembling the Salad
Place your greens on a serving plate or large bowl. Layer roasted beets and sweet potatoes on top, then add avocado slices. Dollop or swirl the whipped ricotta over the veggies, followed by a generous drizzle of lemon-tahini sauce. Sprinkle with optional nuts, seeds, or fresh herbs for a finishing touch.
Additional Tips for Making this Recipe Better
I’ve made this salad a few times and learned some tricks to elevate it:
- Roast vegetables in a single layer; it ensures even caramelization.
- Taste and season veggies before adding ricotta or drizzle; it prevents under-seasoning.
- Serve immediately for best avocado freshness.
- Warm the roasted veggies slightly before adding to greens for a cozy, comforting salad.
- I like adding a few toasted pumpkin seeds for a crunchy texture contrast.
How to Serve Roasted Beet, Sweet Potato & Avocado Salad
This salad shines when presented with care. I arrange greens first, then veggies in colorful layers. Dollops of whipped ricotta create an elegant look, and drizzling lemon-tahini in a zigzag pattern adds visual appeal. Garnishing with herbs or seeds gives a restaurant-quality touch. Serve as a main lunch or a light dinner; it also pairs beautifully with grilled proteins.
Nutritional Information
Here’s what each serving roughly provides:
- Calories: ~350 kcal – a satisfying, nutrient-packed meal.
- Protein: ~9 g – mostly from ricotta, keeping it filling.
- Carbohydrates: ~48 g – energy-rich from vegetables.
- Fat: ~20 g – heart-healthy fats from avocado and olive oil.
Make Ahead and Storage
Storing
Keep roasted vegetables, greens, and dressing separate in airtight containers. Avocado should be sliced just before serving to prevent browning.
Freezing
I don’t recommend freezing the avocado, but roasted beets and sweet potatoes can be frozen. Thaw overnight in the fridge before assembling.
Reheating
Warm roasted vegetables in the oven or microwave before adding to greens. Avoid heating the ricotta; it’s best served creamy and cool.
Why You’ll Love This Recipe
Here’s why I keep making this salad:
- Quick and simple to prepare, even on busy days.
- Versatile for lunch, dinner, or entertaining guests.
- Easily customizable to dietary preferences: dairy-free, vegan, or gluten-free.
- A colorful, nutrient-packed dish that’s as beautiful as it is delicious.
- Combines sweet, earthy, tangy, and creamy flavors in every bite
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Recipe
Ingredients
Method
- Preheat your oven to 425°F (220°C). Toss the cubed beets and sweet potatoes in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- While the vegetables roast, combine ricotta, lemon juice, olive oil, and a pinch of salt in a blender or food processor. Blend until silky smooth. If needed, add a teaspoon of water at a time to reach a creamy, spreadable consistency.
- Whisk together tahini, lemon juice, maple syrup, and enough water to get a pourable texture. Add a pinch of cumin if desired for an earthy depth. Taste and adjust for tanginess or sweetness.
- Place your greens on a serving plate or large bowl. Layer roasted beets and sweet potatoes on top, then add avocado slices. Dollop or swirl the whipped ricotta over the veggies, followed by a generous drizzle of lemon-tahini sauce. Sprinkle with optional nuts, seeds, or fresh herbs for a finishing touch.
Notes
- Roast vegetables in a single layer; it ensures even caramelization.
- Taste and season veggies before adding ricotta or drizzle; it prevents under-seasoning.
- Serve immediately for best avocado freshness.
- Warm the roasted veggies slightly before adding to greens for a cozy, comforting salad.
- I like adding a few toasted pumpkin seeds for a crunchy texture contrast.