Description
A vibrant, earthy salad combining roasted beets, sweet potatoes, creamy ricotta, and a tangy lemon-tahini drizzle.
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 (for garnish)
- Toasted pumpkin seeds or walnuts (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed beets and sweet potatoes with olive oil, salt, and pepper for 25–30 minutes until golden and tender.
- Prepare whipped ricotta by blending ricotta, lemon juice, olive oil, and salt until smooth.
- Make the lemon-tahini drizzle by whisking tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble the salad with mixed greens, roasted vegetables, avocado slices, and whipped ricotta.
- Drizzle the lemon-tahini sauce over the salad and garnish. Serve immediately.
Notes
For a vegan version, use a plant-based ricotta alternative. You can also customize by adding nuts or different greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg