Can I make this salad ahead of time?

Yes, you can make the roasted vegetables and whipped ricotta ahead of time. Just store the components separately in airtight containers in the fridge. Assemble the salad just before serving to keep everything fresh.

What can I use instead of tahini?

If you don’t have tahini, you can use nut butter like almond or peanut butter. While the flavor will differ slightly, it will still create a delicious drizzle for your salad.

How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to three days. However, the greens may wilt, so it's best to add those fresh to each serving.

Can I add protein to this salad?

Absolutely! This salad pairs great with grilled chicken, chickpeas, or quinoa if you’re looking to boost the protein content.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free. All the ingredients included are safe for those avoiding gluten.

Roasted Beet, Sweet Potato Avocado Salad with Whipped Ricotta

Ingredients

Scale

3 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt, to taste
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 teaspoon maple syrup or honey
1–2 tablespoons warm water (to thin)
Pinch of cumin (optional)
Fresh parsley or mint (optional garnish)
Toasted pumpkin seeds or walnuts (optional garnish)

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Instructions

Preheat your oven to 425°F (220°C).
Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
Spread the vegetables evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring halfway through.
Prepare the whipped ricotta by blending the ricotta cheese, lemon juice, olive oil, and a pinch of salt until smooth.
Make the lemon-tahini drizzle by whisking together tahini, lemon juice, maple syrup, and warm water.
Once roasted, let the beets and sweet potatoes cool slightly, then assemble the salad with mixed greens, topped with vegetables, avocado, and whipped ricotta.
Drizzle the lemon-tahini sauce over the salad, garnish, and serve immediately.

Notes

Roast the veggies until golden. This salad can be made ahead and stored separately for optimal freshness.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Vegetarian
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 200mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 9g
Cholesterol: 30mg