Fancy Roasted Vegetable Salad with Avocado & Ricotta
A colorful roasted beet, sweet potato, and avocado salad with creamy whipped ricotta and tangy lemon-tahini drizzle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium beets, peeled and cut into wedges
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
Salt and black pepper, to taste
1 large avocado, sliced
1/2 cup ricotta cheese
2 tablespoons milk or cream
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
1 garlic clove, minced
1–2 tablespoons water, to thin dressing
Optional: 2 tablespoons chopped fresh parsley or cilantro
Optional: 2 tablespoons toasted pumpkin seeds or walnuts
Instructions
- Preheat oven to 400°F (200°C). Toss beets and sweet potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast 30–40 minutes until tender, flipping halfway.
- Whip ricotta with milk or cream until smooth and fluffy. Season with salt if desired.
- In a bowl, whisk tahini, lemon juice, minced garlic, honey, and a pinch of salt. Add water gradually to reach pourable consistency.
- Slice avocado. Arrange roasted vegetables and avocado on a platter. Spoon or pipe whipped ricotta over the top. Drizzle with lemon-tahini dressing.
- Garnish with fresh herbs and toasted seeds if desired. Serve immediately.
Notes
Can make roasted vegetables ahead; store avocado separately until serving. Vegan option: replace ricotta with cashew cream and honey with maple syrup.