Roasted Vegetable Salad with Beets, Sweet Potato & Avocado
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle combines roasted vegetables, creamy ricotta, fresh avocado, and a smooth tahini dressing into a balanced and flavorful dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
2 medium beets, peeled and cut into wedges
2 medium sweet potatoes, peeled and cut into cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1 tablespoon olive oil
1 ripe avocado, sliced
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 small garlic clove, minced
2 to 4 tablespoons water
1/4 teaspoon salt
1 tablespoon chopped parsley (optional)
1 tablespoon toasted pumpkin seeds (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place beets and sweet potatoes on the sheet, drizzle with olive oil, salt, and pepper, and toss to coat.
- Roast for 30 to 40 minutes, flipping halfway through, until tender and lightly browned.
- In a bowl, whisk ricotta with olive oil and salt until smooth and airy.
- In another bowl, mix tahini, lemon juice, garlic, and salt, then add water gradually until smooth and pourable.
- Spread whipped ricotta on a serving plate.
- Arrange roasted vegetables and sliced avocado over the ricotta.
- Drizzle with lemon-tahini dressing.
- Garnish with parsley and pumpkin seeds if desired.
Notes
Cut vegetables evenly for consistent roasting.
Adjust dressing thickness with water as needed.
Add avocado just before serving to maintain freshness.