Roasted Beet Sweet Potato Salad

This roasted beet, sweet potato and avocado salad is a vibrant, nourishing bowl packed with contrasting textures and flavors. The caramelized sweetness of the beets and sweet potatoes pairs beautifully with creamy avocado and a tangy lemon-tahini drizzle, while whipped ricotta adds a luscious finish. It’s a perfect choice for a light lunch, a satisfying dinner, or a colorful side dish that feels indulgent but wholesome.

I first made this salad when I was craving something both comforting and fresh, and it instantly became a favorite. Now it’s my go-to when I want a meal that feels both nourishing and a little special.

Ingredients

• Medium beets: peeled and cubed bringing earthy sweetness and beautiful color
• Medium sweet potatoes: peeled and cubed for caramelized warmth and natural sweetness
• Olive oil: for roasting ensuring the vegetables crisp up nicely and add depth
• Salt and freshly ground black pepper: to taste enhance all the natural flavors
• A ripe avocado: sliced adds buttery creaminess and healthy fats
• Mixed greens: like arugula, baby spinach or spring mix for freshness and peppery contrast
• Whole milk ricotta cheese: as the base for whipped ricotta creating a soft, creamy texture
• Fresh lemon juice: for brightness and to lift flavors in both ricotta and dressing
• Tahini: the foundation of the lemon-tahini drizzle made from ground sesame seeds adds a nutty richness
• Maple syrup or honey: for gentle sweetness balancing the tartness
• Pinch of cumin: optional but adds subtle warm spice notes in the dressing
• Fresh parsley or mint: for garnish to bring fragrant herbal brightness
• Toasted pumpkin seeds or walnuts: for crunchy texture contrast

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius to get it nice and hot for roasting. This high temperature allows the vegetables to caramelize and develop rich flavors while remaining tender inside.

Roast the Vegetables:

In a large bowl, toss the cubed beets and sweet potatoes with olive oil, salt, and freshly ground black pepper until well coated. Spread them out evenly on a baking sheet lined with parchment paper to prevent sticking. Roast for 25 to 30 minutes stirring halfway through to ensure even cooking. You want the edges to be golden and slightly crisp while the insides are soft and sweet.

Prepare Whipped Ricotta:

Combine ricotta cheese, lemon juice, olive oil, and a pinch of salt in a food processor or blender. Blend until the mixture is perfectly smooth and creamy. If it feels too thick, add a teaspoon of water at a time to reach a light, spreadable consistency. This whipped ricotta adds a subtle tang and silky texture that complements the roasted vegetables wonderfully.

Make the Lemon-Tahini Drizzle:

In a small bowl whisk together tahini, lemon juice, maple syrup or honey, and enough warm water to create a smooth, pourable sauce. Adding a pinch of cumin here adds an extra layer of warm earthy flavor but is optional. Adjust the thickness so the dressing drizzles easily without being too thin.

Assemble the Salad:

Arrange mixed greens evenly across salad bowls or a large serving platter. Top with the warm roasted beets and sweet potatoes, followed by slices of creamy avocado. Dollop generous spoonfuls of whipped ricotta over the salad for creamy pockets of flavor.

Drizzle and Serve:

Spoon the lemon-tahini dressing over the salad just before serving. Garnish with fresh parsley or mint and toasted pumpkin seeds or walnuts for crunch and a final fresh note. Serve immediately and enjoy this salad warm or at room temperature.

Save

I love roasted beets the most in this recipe because their earthy flavor really shines here and the vibrant color makes the salad visually stunning. This dish reminds me of family gatherings when we all sit around the table enjoying warm, wholesome food together.

Storage Tips

If making ahead, roast beets and sweet potatoes up to two days before and store them separately in airtight containers in the refrigerator. Keep avocado sliced fresh and add right before serving to prevent browning. Leftover salad components stored properly will last up to two days.

Ingredient Substitutions

You can swap ricotta for a plant-based version or use whipped cashew cream for a vegan option without losing the creamy texture. Try different greens like kale or butter lettuce for varying textures. Maple syrup can be replaced with agave or date syrup if preferred.

Serving Suggestions

Serve this salad on a bed of cooked quinoa or farro for added protein and fiber to make it a full meal. It pairs beautifully with grilled chicken or roasted fish for a heartier dinner option. Adding soft boiled eggs on top brings extra creaminess and protein.

Cultural Context

This salad draws on Mediterranean flavors through tahini and lemon which are staples in Middle Eastern cooking. Roasting root vegetables is a common technique that brings out their natural sweetness and depth, popular in many European cuisines. Combining fresh, vibrant ingredients in a bowl celebrates the modern trend towards healthy, balanced meals.

Pro Tips

Toast the pumpkin seeds or walnuts lightly before adding for enhanced crunch and flavor. Do not skip blending the ricotta well for a truly silky, luxurious texture. Adjust lemon juice and sweetness in the drizzle to balance acidity based on your taste.

Recipe FAQs

→ How do I roast beets and sweet potatoes evenly?

Toss the cubed vegetables with olive oil and season well, spreading them in a single layer on a parchment-lined tray. Stir halfway through roasting at 425°F to promote even caramelization and tenderness.

→ Can I prepare the whipped ricotta in advance?

Yes, blend ricotta with lemon juice, olive oil, and salt until smooth. Store in the refrigerator and stir gently before serving to maintain its creamy texture.

→ What alternatives can I use for the lemon-tahini drizzle?

Maple syrup or honey can be swapped for sweetness, and adding a pinch of cumin enhances depth. Adjust thickness with warm water for a smooth pour.

→ How should I store leftovers to keep the salad fresh?

Keep roasted vegetables and whipped ricotta in airtight containers in the fridge separately. Add fresh avocado and dressing just before serving to maintain texture.

→ What garnishes work best with this salad?

Fresh parsley or mint bring brightness, while toasted pumpkin seeds or walnuts add a satisfying crunch and nutty flavor.