Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is one of those dishes that makes me feel at home in New York. I first tried something similar in a cozy café in Brooklyn. I ordered a bright, colorful bowl filled with roasted root vegetables, creamy ricotta-style dressing, and crisp greens. The flavors hit deep — earthy beets, sweet potatoes, creamy avocado, and a tangy drizzle that pulled everything together. Ever since, I’ve recreated it at home, tweaking layers until each bite sang with balance.

This version brings together color, texture, and flavor in one satisfying salad — hearty enough for lunch or light dinner, yet elegant enough for guests. Let’s dive in and build it step by step.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

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What Makes Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle Special

Flavor contrast & texture balance

This salad works because of its bold contrasts. Earthy roasted beets and sweet potatoes deliver warmth and depth. Creamy whipped ricotta adds silkiness. Avocado brings rich softness. Finally, the lemon-tahini drizzle ties it all together with brightness and indulgence. Every bite includes sweet, salty, tangy, creamy, and crisp elements.

Nutritional benefits of beets, sweet potatoes, avocado & ricotta swirl

You get color and micronutrients. Beets pack antioxidants like betalains, which support heart health. Sweet potatoes provide beta-carotene and fiber. Avocado is rich in heart-friendly monounsaturated fat. Ricotta adds protein and calcium. Together, it’s not just pretty — it’s nourishing.

Ingredients for Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Here are what you’ll need (serves ~4):

• 3 medium beets, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt & pepper to taste
• 1 ripe avocado, sliced
• Mixed greens (arugula, baby spinach, or your favorite salad base)

For the Whipped Ricotta:

• 1 cup ricotta cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Pinch of salt

For the Lemon-Tahini Drizzle:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1–2 tablespoons water (to thin)
• Pinch of cumin (optional)

Optional garnish: fresh herbs (parsley, mint), toasted nuts or seeds (pumpkin seeds or walnuts)

Step-by-Step Instructions: How to Make Roasted Beet, Sweet Potato & Avocado Salad

Roasting vegetables & preparing whipped ricotta

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed beets and sweet potatoes in olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for about 25-30 minutes, stirring once halfway, until tender and lightly caramelized.
4. While veggies roast, prepare whipped ricotta: blend ricotta, lemon juice, olive oil, and salt in a small food processor or blender until smooth and creamy. Adjust consistency with a little water if desired.

Assembling salad & adding drizzle

5. Place greens in a large bowl or individual serving plates.
6. Add the roasted beets and sweet potatoes on top. Layer slices of avocado.
7. Drizzle whipped ricotta over vegetables (you can dollop or swirl).
8. Mix lemon-tahini sauce: whisk tahini, lemon juice, syrup, and enough water to reach pourable consistency. Season with pinch of cumin if you like.
9. Drizzle the lemon-tahini over the assembled salad.
10. Add any garnish such as fresh herbs, seeds, or nuts. Season with extra salt/pepper as needed.

Tips & Troubleshooting for Perfect Roasted Beet, Sweet Potato & Avocado Salad

Avoiding soggy veggies or watery dressing

• Roast in one layer to ensure even browning. Don’t overcrowd the pan.
• Don’t over-water the tahini drizzle — whisk slowly and taste as you add water to thin.
• Serve soon after assembling so avocado doesn’t oxidize too quickly.

Adjusting for doneness, seasoning & presentation

• If potatoes cook slower than beets, cut them smaller or start them earlier.
• Taste veggies before dressing. Add a squeeze of lemon juice to brighten before drizzling.

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Variations & Flavor Twists for Roasted Beet, Sweet Potato & Avocado Salad

• Add warm quinoa or farro under the greens for extra texture and bulk.
• Swap in roasted carrots or parsnips alongside beets and sweet potatoes.
• Use goat cheese instead of ricotta for tangier creaminess.
• Drizzle with spicy harissa-tahini instead of lemon-tahini for a kick.

check our “Grain Bowls & Healthy Salads” .

Serving, Storage & Meal Prep Advice

• Serve this salad warm or at room temperature.
• If making ahead, roast vegetables ahead and store separately from greens.
• To store leftovers, keep components separate (greens vs roasted veggies vs dressing). Combine just before eating.
• Avocado is best added fresh. Leftovers should be eaten within 1–2 days for freshness.

Nutrition & Health Notes

Here’s approximate nutrition per serving (est. for 1/4 of recipe):
Calories: ~350 kcal
Protein: ~9 g
Carbs: ~48 g
Fiber: ~11 g
Fat: ~20 g

You can reduce calories by using lighter ricotta cheese, and lower sodium if needed.

FAQs

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Conclusion & Internal Link

This Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is rich in color, flavor, and nutrition. It looks stunning, tastes layered, and holds its own on any table. For more wholesome bowl and salad ideas, check out our Healthy Salads collection on the site.