Roasted Beet Sweet Potato Salad (Printable Version)
A colorful bowl with roasted beets, sweet potatoes, creamy avocado, whipped ricotta, and bright lemon-tahini dressing.
# Everything You’ll Need:
→ Salad
01 -
3 medium beets, peeled and cubed
02 -
2 medium sweet potatoes, peeled and cubed
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 ripe avocado, sliced
07 -
4 cups mixed greens (arugula, baby spinach, or spring mix)
→ Whipped Ricotta
08 -
1 cup ricotta cheese
09 -
2 tablespoons lemon juice
10 -
1 tablespoon olive oil
11 -
Pinch of salt
→ Lemon-Tahini Drizzle
12 -
2 tablespoons tahini
13 -
1 tablespoon lemon juice
14 -
1 teaspoon maple syrup or honey
15 -
1 to 2 tablespoons warm water (to thin)
16 -
Pinch of cumin (optional)
→ Optional Garnish
17 -
Fresh parsley or mint
18 -
Toasted pumpkin seeds or walnuts
# Steps to Cook:
01 -
Preheat oven to 425°F (220°C).
02 -
Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 -
In a food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. If needed, adjust thickness with a teaspoon of water.
04 -
Whisk tahini, lemon juice, maple syrup, and warm water until smooth and pourable. Add cumin if desired.
05 -
Place mixed greens in bowls or on a platter. Top with roasted vegetables, avocado slices, and dollops of whipped ricotta.
06 -
Spoon lemon-tahini sauce over the salad. Garnish with fresh herbs or toasted seeds. Serve immediately, warm or at room temperature.
# Extra Suggestions:
01 -
Roast beets and sweet potatoes up to 2 days in advance; store separately refrigerated. For a vegan variation, substitute dairy ricotta with plant-based ricotta or cashew cream. Leftovers keep up to 2 days in airtight containers; add avocado fresh before serving. Serving suggestion: add quinoa or farro for a complete meal.