Description
A vibrant salad featuring roasted beets and sweet potatoes, creamy whipped ricotta, fresh avocado, and a zesty lemon-tahini drizzle for a refreshing and wholesome meal.
Ingredients
3 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 ripe avocado, sliced
4 cups mixed greens (arugula, baby spinach, or spring mix)
1 cup ricotta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
Pinch of salt
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1–2 tablespoons warm water (to thin)
Pinch of cumin (optional)
Fresh parsley or mint (optional garnish)
Toasted pumpkin seeds or walnuts (optional garnish)
Instructions
Preheat the oven to 425°F (220°C).
Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper.
Spread them evenly on a parchment-lined baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
Combine ricotta, lemon juice, olive oil, and salt in a food processor or blender and blend until smooth and creamy, adding water to adjust consistency as needed.
Whisk together tahini, lemon juice, maple syrup, and warm water to make a smooth, pourable sauce; add cumin if desired.
Arrange mixed greens in bowls or on a platter.
Top with roasted vegetables, avocado slices, and spoonfuls of whipped ricotta.
Drizzle lemon-tahini sauce over the salad and garnish with fresh herbs or seeds if desired.
Serve immediately, warm or at room temperature.
Notes
You can substitute honey with maple syrup to keep the recipe vegan.
Roasting the vegetables brings out a natural sweetness and enhances the flavors.
Add toasted seeds or nuts to the salad for added crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9
- Sodium: 150
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 6
- Protein: 9
- Cholesterol: 30