Description
A vibrant and nutritious salad featuring roasted beets, sweet potatoes, and creamy whipped ricotta, topped with a zesty lemon-tahini drizzle.
Ingredients
Scale
- 3 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground 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 tablespoon lemon juice
- 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)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the cubed beets and sweet potatoes with olive oil, salt, and pepper on a parchment-lined baking sheet for 25–30 minutes.
- Prepare the whipped ricotta by blending ricotta, 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.
- Assemble the salad by arranging mixed greens, roasted vegetables, avocado, and whipped ricotta on a platter.
- Drizzle with lemon-tahini sauce and garnish with herbs or seeds before serving.
Notes
This salad can be made ahead by roasting vegetables and preparing the whipped ricotta in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 30mg