Roasted Beet Sweet Potato Avocado Salad 1 Amazing Vibrant Dish
A hearty salad featuring roasted beets and sweet potatoes, creamy avocado, whipped ricotta, and a bright lemon-tahini drizzle.
Ingredients
Scale
3 medium beets, cubed
2 medium sweet potatoes, cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 avocado, sliced
4 cups greens
1/2 cup ricotta
1 tablespoon olive oil
1 tablespoon lemon juice
For drizzle:
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove
2–3 tablespoons water
1/4 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Toss beets and sweet potatoes with oil, salt, and pepper.
- Roast for 30–35 minutes until tender.
- Blend ricotta with olive oil, lemon juice, and salt.
- Whisk tahini, lemon juice, garlic, oil, salt, and water.
- Arrange greens, roasted vegetables, and avocado.
- Add whipped ricotta and drizzle sauce.
Notes
Cut vegetables evenly for consistent roasting. Add dressing just before serving.