Description
A vibrant salad combining roasted beets, sweet potatoes, creamy ricotta, and a tangy lemon-tahini drizzle for a burst of flavors.
Ingredients
Scale
- 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: Set your oven to 425°F (220°C).
- Roast the Vegetables: 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 25–30 minutes, stirring halfway through.
- Prepare Whipped Ricotta: While the veggies roast, combine the ricotta, lemon juice, olive oil, and a pinch of salt in a food processor. Blend until smooth and creamy.
- Make the Lemon-Tahini Drizzle: In a bowl, whisk together tahini, lemon juice, maple syrup, and warm water to achieve a smooth consistency. Optionally add cumin.
- Assemble the Salad: Arrange the mixed greens in serving bowls, then top with the roasted vegetables and avocado slices. Add dollops of whipped ricotta.
- Drizzle & Serve: Spoon the lemon-tahini sauce generously over the salad, garnish as desired, and serve immediately.
Notes
Store leftover components separately for best quality. Roasted veggies and whipped ricotta keep in the fridge for 3 days; mixed greens and avocado should be eaten sooner.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, roasted vegetables, healthy, vegetarian, colorful dish