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

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

I just made this vibrant salad again, and I couldn’t wait to share how good it turned out. The combination of roasted vegetables, creamy avocado, and tangy drizzle feels comforting yet fresh every time I prepare it. I love how colorful it looks on the table, making even a simple dinner feel special
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 3 medium beets peeled and cubed — roasting fresh beets deepens their earthy sweetness and gives them a tender bite.
  • 2 medium sweet potatoes peeled and cubed — they caramelize beautifully in the oven, adding natural sweetness.
  • 2 tablespoons olive oil — helps vegetables roast evenly and develop golden edges.
  • Salt and freshly ground black pepper to taste — enhances natural vegetable flavor.
  • 1 ripe avocado sliced — adds creaminess and balances roasted flavors.
  • 4 cups mixed greens arugula, baby spinach, or spring mix — use fresh greens for crisp texture.
  • 1 cup ricotta cheese — fresh ricotta whips into a light creamy base.
  • 2 tablespoons lemon juice — brightens the ricotta flavor.
  • 1 tablespoon olive oil — gives the ricotta a silky finish.
  • Pinch of salt — balances the dairy flavor.
  • 2 tablespoons tahini — forms a nutty creamy dressing base.
  • 1 tablespoon lemon juice — adds brightness and tang.
  • 1 teaspoon maple syrup or honey — provides a light sweetness to balance flavors.
  • 1 –2 tablespoons warm water — thins dressing to drizzle consistency.
  • Pinch of cumin optional — adds a subtle earthy depth.
  • Fresh parsley or mint — adds freshness and color.
  • Toasted pumpkin seeds or walnuts — bring crunchy contrast.

Method
 

  1. Preheat the oven to 425°F (220°C) while preparing vegetables. Toss beet and sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer and roast until tender and lightly caramelized.
  2. While vegetables roast, blend ricotta with lemon juice, olive oil, and salt until smooth. Blend longer for a fluffier texture if desired. Taste and adjust seasoning before setting aside.
  3. Whisk tahini with lemon juice and sweetener in a bowl. Slowly add warm water while whisking until the dressing becomes pourable. Add cumin if desired and adjust seasoning.
  4. Place fresh mixed greens in a serving bowl or platter. Add warm roasted vegetables evenly over the greens. Arrange sliced avocado on top for creamy texture.
  5. Spoon dollops of whipped ricotta across the salad. Drizzle generously with lemon-tahini sauce and finish with herbs or crunchy toppings before serving immediately.

Notes

  • I cut vegetables into equal sizes so everything cooks evenly.
  • I never crowd the baking tray so vegetables roast instead of steam.
  • I sometimes add extra lemon juice just before serving for freshness.
  • I assemble right before serving so avocado stays bright and greens remain crisp.