Can I make the Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle ahead?

Yes, roast veggies up to 5 days early. Store components separately. Assemble fresh for best texture—takes under 10 minutes.

How do I pick the best beets for this salad?

Choose medium-sized beets with fresh greens. Avoid oversized ones—they're woody. For more ideas, check out our guide on Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini. Golden beets prevent staining sweet potatoes.

Is the lemon-tahini drizzle spicy?

No, it's zesty and nutty. Adjust garlic or add chili flakes if you want heat. It balances the earthy veggies perfectly.

What's the calorie count per serving?

About 450 calories for a hearty portion. Packed with fiber and fats, it keeps you satisfied. Customize portions as needed.

Can I use regular ricotta instead of whipped?

Sure, but whipping makes it lighter and more spreadable. It takes 2 minutes—worth it for that wow factor.

How long does it take to prepare this salad?

Prep and roast: 40 minutes total. Whipping and assembly: 10 minutes. Hands-off roasting means minimal effort.

Is this salad kid-friendly?

Surprisingly yes—the sweet potatoes and creamy elements win them over. Hide beets in fun shapes for picky eaters.

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

Name: Roasted Beet, Sweet Potato & Avocado Salad with Whipped R...
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 medium beets (red or golden), peeled and cubed into 1-inch pieces; 2 large sweet potatoes, peeled and cubed into 1-inch pieces; 2 ripe avocados, sliced; 1 cup whole milk ricotta cheese; 1/4 cup tahini; Juice of 2 lemons (about 1/4 cup); 2 tbsp olive oil (for roasting); 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and black pepper, to taste; 4 cups mixed greens (arugula or spinach); 1/4 cup toasted pumpkin seeds or walnuts; Fresh herbs like parsley or mint, chopped (optional)

Roasted Beet, Sweet Potato & Avocado Salad with Whipped R…

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A vibrant roasted beet and sweet potato salad topped with creamy whipped ricotta, avocado, crunchy seeds, and a bright lemon-tahini drizzle—fresh, hearty, and dinner-worthy.

Author: Julia Monroe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Salad
Method: Roasting
Cuisine: Mediterranean-Inspired

Ingredients

Scale

3 medium beets (red or golden), peeled and cubed into 1-inch pieces

2 large sweet potatoes, peeled and cubed into 1-inch pieces

2 ripe avocados, sliced

1 cup whole milk ricotta cheese

1/4 cup tahini

Juice of 2 lemons (about 1/4 cup)

2 tbsp olive oil (for roasting)

1 tsp Dijon mustard

1 garlic clove, minced

Salt and black pepper, to taste

4 cups mixed greens (arugula or spinach)

1/4 cup toasted pumpkin seeds or walnuts

Fresh herbs like parsley or mint, chopped (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

2. Toss cubed beets with 1 tbsp olive oil, salt, and pepper on one sheet. Toss sweet potatoes with remaining 1 tbsp olive oil, salt, and pepper on the second sheet. Roast 25–30 minutes, flipping halfway, until fork-tender and caramelized.

3. Whip the ricotta in a bowl with a hand mixer for 2–3 minutes until fluffy; season with a pinch of salt and chill until ready to use.

4. Make the lemon-tahini drizzle: whisk tahini, lemon juice, garlic, Dijon, 1 tbsp water, salt, and pepper until smooth. Thin with more water as needed until drizzleable.

5. Assemble: spread greens on a platter. Top with roasted beets and sweet potatoes, avocado slices, dollops of whipped ricotta, and seeds. Drizzle with lemon-tahini sauce, garnish with herbs, and serve immediately.

Notes

Roast beets and sweet potatoes on separate pans so the sweet potatoes don’t turn pink.

For extra crunch, toast the seeds or walnuts for 2–3 minutes in a dry skillet.

If the tahini sauce tightens up, whisk in a little more water or lemon juice until smooth.

Find it online: https://www.musttryrecipe.com/roasted-beet-sweet-potato/