Description
A vibrant salad featuring roasted beets, sweet potatoes, and creamy whipped ricotta, drizzled with a zesty lemon-tahini sauce.
Ingredients
Scale
- 3 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, sliced
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Pinch of salt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Pinch of cumin (optional)
- Fresh parsley or mint (optional)
- Toasted pumpkin seeds or walnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through.
- Combine ricotta, lemon juice, olive oil, and salt in a small food processor and blend until smooth.
- Whisk tahini, lemon juice, maple syrup, and warm water in a bowl until smooth.
- Arrange mixed greens on a platter as a base for the roasted vegetables.
- Top with roasted vegetables, avocado slices, and whipped ricotta.
- Spoon the lemon-tahini drizzle over the top and garnish with fresh herbs or toasted seeds.
Notes
Feel free to adjust the ingredients based on what’s fresh or to your family’s preferences. This salad tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg