Roasted Beet Salad: Savory Sweet Potato & Avocado Delight with Ricotta
This Roasted Beet, Sweet Potato & Avocado Salad is a delightful and nutritious dish featuring creamy 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, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
- In a bowl, mix the tahini, lemon juice, and a pinch of salt to create the drizzle.
- In a serving dish, layer the roasted beets, sweet potatoes, and avocado slices.
- Spoon the whipped ricotta over the top and drizzle with the lemon-tahini sauce.
- 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
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Roasted Beet, Sweet Potato, Avocado, Ricotta, Salad, Lemon-Tahini