Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
How I Discovered This Salad I remember the first time I roasted beets and sweet potatoes together: the whole kitchen smelled like a cozy farmer’s market after a rain. That day I was trying to stretch a handful of mixed greens, a lonely avocado, and a tub of ricotta into something that felt special for…
How I Discovered This Salad
I remember the first time I roasted beets and sweet potatoes together: the whole kitchen smelled like a cozy farmer’s market after a rain. That day I was trying to stretch a handful of mixed greens, a lonely avocado, and a tub of ricotta into something that felt special for dinner. It turned into what I now call Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle, and it stuck with me. If you like a recipe with a little roast-charm and a lot of creamy brightness, you might appreciate the longer write-up I once saved and adapted from somewhere online: my original save-worthy recipe.
The Ingredient Harmony
This salad reads like comfort food that got a glow-up. For the salad I use 3 medium beets, peeled and cubed, and 2 medium sweet potatoes, peeled and cubed; I toss them with 2 tablespoons olive oil and a generous pinch of salt and freshly ground black pepper to taste before they go into the oven. A ripe avocado sliced just before serving gives the whole thing richness, and 4 cups mixed greens (arugula, baby spinach, or spring mix) provide the peppery, leafy backbone.
The whipped ricotta is absurdly simple and feels indulgent: 1 cup ricotta cheese, whisked with 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt until it’s almost mousse. For the lemon-tahini drizzle I blend 2 tablespoons tahini with 1 tablespoon lemon juice and 1 teaspoon maple syrup or honey; then I thin it with 1–2 tablespoons warm water to get a silky pourable consistency, and sometimes add a pinch of cumin for warmth. If you like crunch, sprinkle optional garnish like fresh parsley or mint and toasted pumpkin seeds or walnuts on top.
If you love swaps, I’ve also used leftover roasted squash in place of sweet potato and it plays nicely; if you want more heft, try pairing it with a warm grain bowl like the quinoa and sweet potato salad I made the week before.
Cooking Day Rhythm
I almost always make this on a weekend afternoon or a slow weeknight. Preheat the Oven: Set your oven to 425°F (220°C). That high temperature is what gives the edges of the beets and sweet potatoes that caramelized nuttiness I look for. 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. I find stirring at the fifteen minute mark exposes more surface area to the heat so everything browns evenly.
While the vegetables roast you can 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. It takes about a minute and the difference in texture between dollops of this ricotta and a plain scoop of ricotta is worth the extra step. 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. Taste as you go; tahini can be bitter if it’s old, so the lemon and maple help it sing.
When the veggies come out, they should be glossy, with bits of dark brown edges and a soft center. 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. The contrast of warm roasted vegetables against cool whipped ricotta is what gives this salad its cozy-yet-refined personality.
Small Things That Make It Better
I’m a big believer in tiny rituals that elevate food. Here are a few things I do without thinking now: I roast beets and sweet potatoes in similar-sized cubes so they finish at the same time; I use parchment to avoid scrubbing a sheet pan; I slice the avocado just before plating to keep it bright; and I always taste the lemon-tahini for balance—add a touch more maple if it’s too sharp. One tip I learned the hard way is to salt the vegetables before roasting rather than after; the salt and oil help the edges caramelize. Another trick is to warm the tahini slightly with the water so it blends smoother. Finally, if you want to make the whipped ricotta richer, swap half the ricotta for creamy goat cheese.
You’ll know it’s done right when the beets have a sweet, earthy perfume and the sweet potatoes hum with caramel notes. The greens should still be lively, not wilted under the warmth. The first bite should give you creamy, tangy, sweet, and nutty layers all at once.
What to Serve and Save for Later
This salad is versatile. I often serve it as a centerpiece with a simple roast chicken or alongside something saucy like apple cider pork with mashed sweet potatoes for a heartier meal. It’s also perfect as part of a brunch spread—add a few slices of crusty bread and a pot of strong coffee.
Leftovers keep surprisingly well. Store any extra roasted vegetables and dressed salad components separately in airtight containers in the refrigerator; the whipped ricotta will keep for two to three days, and the roasted vegetables last about four days. If you want to make this ahead, roast the vegetables up to a day in advance and keep the whip and the tahini sauce refrigerated; assemble everything just before serving so the avocado and greens stay fresh.
A couple of variations I love: swap the ricotta for labneh or strained yogurt for a tangier bite, or add roasted chickpeas for protein and crunch. If you want to go spicy, a pinch of smoked paprika in the tahini brightens the whole bowl. For a nut-free version, omit walnut garnish and use sunflower seeds.
A Few Final Memories
There’s something about this salad that reminds me of long family dinners and the way food can feel like a small celebration. I’ve brought it to potlucks where it vanished faster than I expected, and I once made a version with roasted fennel that turned a blustery Friday into a cozy evening. It’s a recipe I return to when I need something both nourishing and a little fancy without trying too hard.
Conclusion
If you want more recipes that balance roasted vegetables and bright dressings, check out this curated recipe index from The Leek & The Carrot for inspiration and variations.
Roasted Beet, Sweet Potato & Avocado Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Toss 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.
- In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt.
- Blend until smooth and creamy, adjusting thickness with a teaspoon of water if needed.
- Whisk together tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency.
- Taste and adjust, adding cumin if desired.
- Arrange mixed greens in bowls or on a platter.
- Add roasted vegetables and avocado slices.
- Top with generous dollops of whipped ricotta and drizzle with lemon-tahini sauce.
- Garnish with herbs or seeds and serve immediately.
