Description
A vibrant roasted beet sweet potato avocado salad made with caramelized vegetables, creamy avocado, whipped ricotta, and a bright lemon-tahini drizzle. Perfect for a healthy and satisfying meal.
Ingredients
3 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and black pepper, to taste
1 ripe avocado, sliced
4 cups mixed greens
1 cup ricotta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1–2 tablespoons warm water
Fresh herbs (parsley or mint)
Toasted seeds or nuts
Instructions
Preheat oven to 425°F (220°C).
Toss the beets and sweet potatoes with olive oil, salt, and pepper.
Spread in a single layer on a baking sheet.
Roast for 25–30 minutes until tender and caramelized.
Blend ricotta with lemon juice and olive oil until smooth.
Whisk tahini, lemon juice, honey, and water to create a smooth dressing.
Arrange greens on a plate, add roasted vegetables and avocado.
Top with whipped ricotta and drizzle with dressing.
Finish with herbs and seeds, then serve.
Notes
Roast vegetables in a single layer for best caramelization. Add avocado just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 bowl)
- Calories: 420 kcal
- Sugar: 9g
- Fat: 24 g