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Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Recipe
Ben Carraoli

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Recipe

I recently made this vibrant roasted beet, sweet potato, and avocado salad, 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.
  • Fresh herbs like parsley or mint toasted nuts or seeds (pumpkin seeds, walnuts) for crunch.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.