Roasted Beet, Sweet Potato & Avocado Salad

Table of Contents

with Whipped Ricotta & Lemon-Tahini Drizzle

This Roasted Beet, Sweet Potato & Avocado Salad is a stunning blend of earthy, sweet, and creamy flavors layered with bright citrus and nutty tahini. Roasting the vegetables brings out their natural sweetness and depth, while whipped ricotta adds a luxurious, cloud-like base. Finished with ripe avocado and a zesty lemon-tahini drizzle, this salad is hearty enough to stand alone yet refined enough for entertaining. It’s equally at home on a holiday table or as a nourishing weekday meal.

Ingredients

Roasted Vegetables

2 medium beets, peeled and cut into ¾-inch cubes
1 large sweet potato, peeled and cubed
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
½ tsp ground cumin or smoked paprika (optional)

Whipped Ricotta

1 cup whole-milk ricotta
1 tbsp olive oil
1 tsp lemon zest
Salt, to taste

Lemon-Tahini Drizzle

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 small garlic clove, finely grated
2–4 tbsp warm water (to thin)
Salt, to taste

Salad Assembly

2 ripe avocados, sliced
2 tbsp fresh parsley or dill, chopped
Optional toppings: toasted walnuts, pistachios, or pumpkin seeds

Instructions

Roast the vegetables
Preheat the oven to 400°F (200°C). Place the cubed beets and sweet potato on a large baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and cumin or smoked paprika if using. Toss well to coat evenly. Spread into a single layer and roast for 30–35 minutes, flipping halfway, until tender and caramelized at the edges. Remove from the oven and let cool slightly.
Prepare the whipped ricotta
In a food processor or bowl, combine ricotta, olive oil, lemon zest, and a pinch of salt. Blend or whisk vigorously until smooth, light, and creamy. Taste and adjust seasoning as needed. Set aside.
Make the lemon-tahini drizzle
In a small bowl, whisk together tahini, lemon juice, olive oil, and grated garlic. Slowly add warm water, one tablespoon at a time, until the sauce becomes smooth and pourable. Season with salt to taste. The drizzle should be bright, slightly nutty, and silky.
Assemble the salad
Spread the whipped ricotta generously across the base of a large serving platter or individual plates. Arrange the roasted beets and sweet potatoes over the ricotta, allowing their colors to shine.
Add avocado and finish
Tuck in slices of fresh avocado throughout the salad. Drizzle everything with the lemon-tahini sauce. Sprinkle with fresh herbs and optional toasted nuts or seeds for added texture.

Serving Notes & Variations

Serve warm or at room temperature for the best flavor.
Add arugula or baby spinach for a leafy base.
Crumbled feta or goat cheese can be added for extra tang.
This salad pairs beautifully with grilled chicken, salmon, or crusty bread.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4
Calories: ~380–420 kcal per serving