Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta: 4 Amazing Delightful Layers
A colorful salad featuring roasted beets and sweet potatoes, creamy avocado, and light whipped ricotta layered over fresh greens.
Ingredients
Scale
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, sliced
2 cups arugula or mixed greens
1/2 cup ricotta cheese
2 tablespoons milk or cream
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon fresh herbs
2 tablespoons toasted nuts or seeds
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and sweet potatoes with oil, salt, and pepper.
- Roast for 25–30 minutes until tender.
- Whip ricotta with milk, lemon juice, and salt until smooth.
- Arrange greens on a plate.
- Add roasted vegetables and sliced avocado.
- Spoon whipped ricotta over the salad.
- Top with herbs and nuts, then serve.
Notes
Roast vegetables evenly for best texture.
Assemble just before serving to keep ingredients fresh.
Add grains or protein for a fuller meal.