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

There’s something truly special about an avocado salad that combines earthy roasted vegetables with creamy, tangy elements. This Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is one of my favorite ways to enjoy fresh, wholesome ingredients in a single bowl.

this Recipe

This salad bursts with color, flavor, and texture, making it as pleasing to the eye as it is to your taste buds. Whether you’re looking for a satisfying lunch or a vibrant side dish, this recipe will quickly become a go-to in your kitchen.

Why You’ll Love This Recipe

• Combines sweet, earthy, and creamy flavors in a perfectly balanced salad.
• Loaded with nutritious ingredients like beets, sweet potatoes, and avocado.
• The whipped ricotta adds a light, fluffy texture that elevates the dish.
• Lemon-tahini drizzle provides a zesty, nutty finish without overpowering the vegetables.
• Easy to prepare with mostly roasting and simple assembly.

Ingredients

Gather these fresh and simple ingredients to make your salad come alive with flavor and texture.

• 3 medium beets, peeled and cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 2 ripe avocados, peeled, pitted, and sliced
• 1 cup ricotta cheese
• 1 tablespoon fresh lemon juice, plus extra for drizzle
• 2 tablespoons tahini
• 1 tablespoon warm water
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• 2 tablespoons fresh parsley or cilantro, chopped, for garnish
• Optional: 1 tablespoon toasted pumpkin seeds for crunch

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: Approximately 320 per serving

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

1. Preheat your oven to 425°F. Toss the beet and sweet potato cubes with 1 tablespoon olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Roast the vegetables for 30-35 minutes, turning halfway through, until they are tender and caramelized at the edges.
3. While the vegetables roast, prepare the whipped ricotta. In a bowl, combine ricotta cheese with 1 tablespoon fresh lemon juice and a pinch of salt. Whisk vigorously or use a hand mixer until light and fluffy.
4. Make the lemon-tahini drizzle by whisking together tahini, minced garlic, 1 tablespoon lemon juice, warm water, honey or maple syrup, and a pinch of salt until smooth and pourable. Add more water if needed for desired consistency.
5. Once the beets and sweet potatoes have cooled slightly, arrange them on a serving platter or bowl. Fan sliced avocado over the top and dollop whipped ricotta in small spoonfuls.
6. Drizzle the salad generously with the lemon-tahini sauce, then sprinkle with chopped parsley or cilantro and toasted pumpkin seeds if using.
7. Serve immediately at room temperature or chilled, enjoying the vibrant flavors and textures in every bite.

Tips for the Best Results

• Choose firm, fresh beets and sweet potatoes for roasting to ensure they hold their shape and sweetness.
• Don’t skip the whipped ricotta—it lightens the salad and adds a luxurious texture.
• Adjust the lemon-tahini drizzle to taste, adding more lemon for brightness or water to thin the sauce.
• Use ripe but firm avocados so they slice nicely and hold up when mixed with the warm vegetables.
• For extra crunch, add toasted nuts or seeds like walnuts or pumpkin seeds right before serving.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the avocado slices separate if possible to prevent browning, or add them fresh before serving.

This salad is best enjoyed fresh or at room temperature; if needed, gently reheat the roasted vegetables in the oven at 350°F for 5-7 minutes and add the avocado and ricotta fresh.

Frequently Asked Questions

Can I use canned beets instead of fresh?

While fresh beets offer the best flavor and texture for roasting, you can use canned beets in a pinch. Simply drain and cube them, then toss with sweet potatoes before roasting to add flavor.

Is whipped ricotta necessary for the salad?

Whipped ricotta adds a creamy, airy texture that complements the roasted vegetables and avocado. You can substitute with plain Greek yogurt or skip it, but the salad won’t have the same richness.

Can I make the lemon-tahini drizzle ahead of time?

Yes, the lemon-tahini sauce can be made 1-2 days in advance and stored in the fridge. Just whisk it again before serving, adding a little water if it thickened.

What can I serve this salad with?

This avocado salad makes a perfect light main dish or side. It pairs well with grilled chicken, fish, or crusty bread for a complete meal.