Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
I love salads that feel like a cozy, colorful celebration on a plate, and this roasted beet, sweet potato and avocado salad with whipped ricotta and lemon-tahini drizzle does exactly that. The roasted vegetables come out caramelized and glistening, the whipped ricotta is pillowy, and the dressing ties everything together with a bright, nutty kiss….
I love salads that feel like a cozy, colorful celebration on a plate, and this roasted beet, sweet potato and avocado salad with whipped ricotta and lemon-tahini drizzle does exactly that. The roasted vegetables come out caramelized and glistening, the whipped ricotta is pillowy, and the dressing ties everything together with a bright, nutty kiss. If you like creamy avocado meets citrusy dressing, you might also enjoy the lively textures in an avocado-mango salad with zesty lime dressing I turn to when I want something fresh and tropical.
Why This Dish Belongs on Your Table
- Balanced contrasts: Earthy roasted beets and sweet potatoes pair with creamy avocado and bright lemon for a pleasing harmony of flavors.
- Textural joy: You get tender roasted cubes, silky whipped ricotta, crisp greens, and crunchy seeds if you add them.
- Simple but impressive: This looks like something from a bistro, yet it comes together with minimal fuss.
- Versatile: Serve it warm, room temperature, or chill it for later – it’s flexible for weeknight dinners or a weekend gathering.
Ingredients You’ll Gather
- 3 medium beets, peeled and cubed — Roasting concentrates their sweetness and deep color, which becomes the star of the salad.
- 2 medium sweet potatoes, peeled and cubed — Adds creamy sweetness and substance; they roast to a caramelized finish.
- 2 tablespoons olive oil — Helps the vegetables brown and carry flavor; use extra-virgin for best aroma.
- Salt and freshly ground black pepper, to taste — Simple seasoning that brings out each ingredient’s best.
- 1 ripe avocado, sliced — Adds buttery richness and cool contrast to warm roasted veg.
- 4 cups mixed greens (arugula, baby spinach, or spring mix) — A peppery bed like arugula complements the sweet-roasted veggies.
For the Whipped Ricotta:
- 1 cup ricotta cheese — Whipped until silky, it becomes a luxurious, light topping that contrasts the roast.
- 2 tablespoons lemon juice — Brightens the ricotta and ties it to the lemon-tahini dressing.
- 1 tablespoon olive oil — Adds silkiness and helps achieve a smooth texture.
- Pinch of salt — Balances the ricotta’s mild tang.
For the Lemon-Tahini Drizzle:
- 2 tablespoons tahini — Nutty, creamy base for the dressing.
- 1 tablespoon lemon juice — Adds the acid that keeps the dressing lively.
- 1 teaspoon maple syrup or honey — Balances lemon and tahini with a touch of sweetness.
- 1–2 tablespoons warm water (to thin) — Use just enough to make the drizzle pourable.
- Pinch of cumin (optional) — A hint of warm spice that deepens the flavor.
Optional Garnish:
- Fresh parsley or mint — Herbs bring brightness and a pop of green.
- Toasted pumpkin seeds or walnuts — For crunchy contrast and toasty flavor.
Before you roast, if you want a whipped cheese more on the sweet side, see my go-to for a lighter take like this easy whipped ricotta with honey for inspiration.
How to Put It All Together
Let’s get cooking — the steps are straightforward, and you’ll be rewarded with a bowl that looks as good as it tastes.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Roast the Vegetables: Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Prepare Whipped Ricotta: In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.
- Make the Lemon-Tahini Drizzle: Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth.
- Assemble the Salad: Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
- Drizzle & Serve: Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.
While the veggies roast, you could warm up a whole-grain side or revisit a favorite like this hearty quinoa salad with sweet potato to make this meal even more filling.
My Best Tips for Roasting and Dressing
- Cut evenly: Cube beets and sweet potatoes to similar sizes so they roast in the same time. I find 1/2-inch cubes work beautifully.
- Give space on the tray: Crowding the pan makes things steam instead of caramelize. Use two sheets if needed.
- Warm the tahini: If your tahini is thick, stir it with a spoonful of warm water first so the lemon and syrup emulsify smoothly.
- Taste as you go: Adjust salt and lemon in the ricotta and dressing — a little more acid wakes up the whole salad.
- Toast your seeds: A quick 5-minute toast in a dry skillet makes pumpkin seeds or walnuts sing with flavor.
Fun Ways to Switch Things Up
- Add cheese contrast: Swap whipped ricotta for burrata for an ultra-luxurious feel.
- Add protein: Top the salad with grilled chicken, roasted chickpeas, or sliced seared tuna for a heartier main. If you’re serving this alongside pork, the flavors pair nicely with dishes like apple cider pork with mashed sweet potatoes.
- Spice it up: Toss the roasted veg with a pinch of smoked paprika or cayenne for warmth.
- Grain bowl: Fold in warm farro or barley for a more substantial bowl and added chew.
How to Present It
Serve this salad on a rustic wooden platter or deep plates so the whipped ricotta can nestle among the roasted cubes. I love arranging the avocado slices fan-like over the warm vegetables so each bite includes creaminess. Sprinkle toasted seeds and a few herb leaves over the top — the final scatter of green feels celebratory. If serving guests, set the dressing in a small pitcher so people can drizzle to taste.
Keeping It Fresh
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if possible to avoid wilting the greens.
- Freezing: Roasted beets and sweet potatoes freeze well on their own — freeze in single layers on a tray, then transfer to a bag for up to 3 months. Avocado does not freeze well; slice fresh when ready to serve.
- Reheating: Gently rewarm roasted pieces in a 350°F oven for 8-10 minutes to revive caramelization; add avocado and whipped ricotta after reheating. If you only have a microwave, heat in short bursts to avoid drying the vegetables.
Questions You Might Be Asking
Q: Can I make this salad vegan?
A: Yes. Use a plant-based ricotta or mashed silken tofu spiced with lemon to mimic the whipped ricotta, and replace honey with maple syrup in the dressing.
Q: How do I prevent beets from staining everything?
A: Use gloves if you’re worried about stains and work on a tray or parchment. The juices are harmless but vivid.
Q: Can I prep parts ahead?
A: Roast the vegetables a day ahead and keep chilled. Whip the ricotta and make the dressing the morning of serving. Assemble just before eating to preserve texture.
Q: What if my tahini tastes bitter?
A: A touch more maple syrup or lemon balances bitterness. Whisk well with warm water to smooth it out.
Conclusion
This salad feels like a warm hug—sweet, earthy roasted vegetables paired with bright lemon and creamy ricotta make each forkful memorable. If you want more seasonal inspiration, check a well-curated recipe index at The Leek & The Carrot for ideas that celebrate vegetables. For a slightly different take on beet and ricotta pairings, this Roasted Beet and Ricotta Salad offers lovely variations and plating ideas. If you enjoy collecting new recipes, the dolly and oatmeal recipe index is a fun place to browse seasonal dishes. And if you want to see another version of this exact salad for reference, here’s a thoughtful Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta that complements this approach.
Give it a try—roast a pan tonight and savor how simple ingredients turn into something extraordinary. I’d love to hear how you finished yours and what garnishes you experimented with.
Roasted Beet, Sweet Potato, and Avocado Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
- In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy.
- Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth if desired.
- Arrange mixed greens in bowls or on a platter. Add roasted vegetables and avocado slices.
- Spoon the lemon-tahini sauce over the top and garnish with herbs or seeds. Serve immediately.
