Roasted Beet Salad: Best Sweet Potato & Avocado Delight
A fresh and vibrant salad featuring roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a zesty lemon-tahini drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium roasted beets
- 1 large sweet potato
- 1 avocado
- 1 cup ricotta cheese
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potato, toss with olive oil, salt, and pepper, and roast for 25-30 minutes.
- While the sweet potato is roasting, prepare the beets by peeling and slicing them.
- In a bowl, combine ricotta, tahini, and lemon juice, and mix until smooth.
- Once the sweet potatoes are done, assemble the salad: layer roasted sweet potatoes, sliced beets, and diced avocado on a plate.
- Top with the whipped ricotta mixture and drizzle with more tahini if desired.
- Serve immediately and enjoy!
Notes
- Can substitute beets with roasted carrots for a different flavor.
- Add nuts for crunch if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Beet, Sweet Potato, Avocado, Salad, Whipped Ricotta, Lemon-Tahini