Ingredients
Scale
- For the Salad:
- 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)
- For the Whipped Ricotta:
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Pinch of salt
- For the Lemon-Tahini Drizzle:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Pinch of cumin (optional)
- Optional Garnish:
- Fresh parsley or mint
- Toasted pumpkin seeds or walnuts
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway, until tender and golden.
- In a food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust with a little water if needed.
- Whisk together tahini, lemon juice, maple syrup, and warm water until smooth and pourable. Add cumin if desired.
- Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and dollops of whipped ricotta.
- Drizzle with the lemon-tahini sauce, garnish as desired, and serve immediately.
Notes
- Roast vegetables up to 2 days ahead and refrigerate.
- For a vegan option, use plant-based ricotta or cashew cream.
- Store leftovers in airtight containers for up to 2 days; add avocado fresh.
- Serve over quinoa or farro for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Salad, Lunch, Dinner
- Cuisine: American, Mediterranean
- Diet: Vegetarian