Description
A vibrant roasted beet, sweet potato and avocado salad layered with whipped ricotta and drizzled with a creamy tahini-lemon sauce. A nourishing, flavor-packed dish perfect for fall lunches or dinner parties.
Ingredients
• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp smoked paprika (optional)
• 1 avocado, sliced
• 3 cups mixed greens (spinach, arugula, or spring mix)
• ¼ cup chopped walnuts or pistachios
• 2 tbsp dried cranberries (optional)
• 1 cup ricotta cheese
• 1 tbsp olive oil (for ricotta)
• ½ tsp lemon zest
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 1–2 tbsp warm water (to thin)
• Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Toss diced beets and sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until fork-tender.
2. In a food processor or bowl, blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and creamy.
3. In a small bowl, whisk tahini, lemon juice, and honey/maple syrup. Add warm water gradually until drizzle is smooth and pourable. Add a pinch of salt to taste.
4. Arrange mixed greens on a serving platter. Add dollops of whipped ricotta, top with roasted veggies, avocado slices, and nuts. Sprinkle dried cranberries if using.
5. Drizzle generously with the tahini-lemon sauce and serve immediately.
Notes
– Golden beets can be used for a milder flavor and better color control.
– Swap ricotta for whipped goat cheese or a vegan cashew spread.
– To make ahead, prep components separately and assemble before serving.
– Serve over quinoa or farro to turn it into a hearty main dish.
– Best enjoyed fresh; avoid freezing due to texture changes.
- Prep Time: 15
- Cook Time: 30
- Method: Roasting
- Cuisine: Vegetarian