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Roasted Beet Salad: Savory Sweet Potato & Avocado Delight with Ricotta

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

This Roasted Beet, Sweet Potato & Avocado Salad is a delightful and nutritious dish featuring creamy whipped ricotta and a zesty lemon-tahini drizzle.

Ingredients

Scale
  • 2 cups roasted beets, diced
  • 1 large sweet potato, peeled and cubed
  • 1 ripe avocado, sliced
  • 1 cup ricotta cheese
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh herbs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
  3. In a bowl, mix the tahini, lemon juice, and a pinch of salt to create the drizzle.
  4. In a serving dish, layer the roasted beets, sweet potatoes, and avocado slices.
  5. Spoon the whipped ricotta over the top and drizzle with the lemon-tahini sauce.
  6. Garnish with fresh herbs before serving.

Notes

  • For a creamier texture, blend the ricotta with a little milk.
  • Adjust the tahini quantity based on your taste preference.

Nutrition

Keywords: Roasted Beet, Sweet Potato, Avocado, Ricotta, Salad, Lemon-Tahini