Description
A vibrant autumn salad featuring roasted beets and sweet potatoes, creamy avocado, and whipped ricotta, drizzled with a zesty lemon-tahini sauce.
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 beets and sweet potatoes with olive oil, salt, and pepper for 25–30 minutes.
- Prepare whipped ricotta by blending ricotta with lemon juice, olive oil, and salt until smooth.
- Make the lemon-tahini drizzle by whisking tahini, lemon juice, maple syrup, and warm water.
- Assemble the salad by arranging mixed greens, topped with roasted vegetables, avocado, and whipped ricotta.
- Drizzle the lemon-tahini sauce over the salad, and garnish with herbs or nuts.
Notes
Make-ahead: Roast vegetables the day before to save time. Ingredient swaps: Try almond or sunflower seed butter instead of tahini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 25mg