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Roasted Beet, Sweet Potato & Avocado Salad
Stephanie Moore

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Caramelized roasted beets and sweet potatoes, creamy whipped ricotta, silky avocado, and toasted pumpkin seeds finished with a bright lemon-tahini drizzle. Ready in 55 minutes with perfect earthy-sweet balance and texture contrasts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil (for roasting)
  • 1 teaspoon sea salt (for roasting)
  • 1/2 teaspoon black pepper (for roasting)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup whole-milk ricotta cheese
  • 1 tablespoon fresh lemon juice (for ricotta)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt (for ricotta)
  • 1/4 teaspoon black pepper (for ricotta)
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice (for drizzle)
  • 2 tablespoons olive oil (for drizzle)
  • 1 tablespoon maple syrup
  • 1 small garlic clove, minced
  • 1/4 teaspoon sea salt (for drizzle)
  • 6 cups baby arugula or mixed greens
  • 2 ripe avocados, sliced
  • 1/3 cup toasted pumpkin seeds

Equipment

  • Two baking sheets For roasting vegetables separately
  • Parchment paper
  • Food processor or hand mixer For whipping ricotta
  • Large platter For serving
  • Small bowl For drizzle

Method
 

  1. Preheat oven to 425°F. Toss beet cubes and sweet potato cubes separately with olive oil, salt, pepper, cumin, and smoked paprika on two parchment-lined baking sheets. Roast 35-40 minutes, flipping halfway, until caramelized and tender.
  2. In a food processor or with a hand mixer, whip ricotta with lemon juice, lemon zest, salt, and pepper for 2-3 minutes until light and fluffy.
  3. Whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and salt. Add water 1 tablespoon at a time until pourable.
  4. Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
  5. Spread whipped ricotta on a platter. Top with arugula, warm roasted beets and sweet potatoes, sliced avocado, and toasted pumpkin seeds.
  6. Drizzle with lemon-tahini sauce and garnish with fresh herbs if desired. Serve immediately while vegetables are warm.

Notes

Roast beets and sweet potatoes on separate sheets to prevent color bleeding. Whip ricotta until light and airy. Add avocado and drizzle just before serving for best texture. Roasted vegetables can be made up to 3 days ahead.