✨ Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Tahini-Lemon Drizzle ✨
If you’re craving a vibrant, wholesome, flavor-packed dish that looks gourmet but comes together with simple ingredients, this Roasted Beet, Sweet Potato & Avocado Salad is exactly what you need. It’s the perfect balance of earthy, creamy, sweet, tangy, and fresh—an absolute dream for anyone who loves nourishing meals that taste indulgent. This salad works beautifully as a light lunch, hearty side dish, or even a stunning centerpiece for gatherings and holiday tables.
What makes this dish so irresistible is the contrast of colors and textures. You get warm, caramelized roasted beets and sweet potatoes, paired with cool, buttery avocado slices. Then everything is layered over a cloud of whipped ricotta, adding a creamy base that feels restaurant-worthy. And finally, the whole salad is brought to life with a bright, nutty tahini-lemon drizzle that ties every flavor together.
💛 Why This Salad Is Perfect for Meal Prep & Entertaining
Roasted veggies last well in the fridge for days
The whipped ricotta takes 2 minutes but makes the dish feel gourmet
Naturally gluten-free and nutrient-rich
Easy to customize with greens, grains, nuts, or protein
A beautiful, colorful dish that always gets compliments
If you’re looking for a recipe that’s healthy without being boring, comforting without being heavy, and impressive without being difficult… this is the one!
🥗 Ingredients
For the roasted veggies:
2 medium beets, peeled & cubed
1 large sweet potato, peeled & cubed
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper to taste
For the whipped ricotta:
1 cup ricotta cheese
1 tbsp olive oil
1 tsp lemon zest
Pinch of salt
For the tahini-lemon drizzle:
2 tbsp tahini
1½ tbsp lemon juice
1–2 tbsp warm water (to thin)
½ tbsp honey or maple syrup
Pinch of salt
For assembling:
1 ripe avocado, sliced
Handful of mixed greens or arugula
Toasted walnuts or pistachios (optional)
Fresh herbs like parsley or dill (optional)
👩🍳 Instructions
- Prep the roasted veggies
Preheat your oven to 400°F (200°C). Toss the cubed beets and sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 30–40 minutes, flipping halfway through, until tender and caramelized. - Make the whipped ricotta
Add ricotta, olive oil, lemon zest, and salt to a blender or bowl. Whip until smooth, fluffy, and spreadable. This adds a luscious creamy base that takes the salad to the next level. - Mix the tahini-lemon sauce
In a small bowl, whisk tahini, lemon juice, honey, salt, and warm water until silky. Adjust thickness as needed. - Assemble the salad
Spread a generous layer of whipped ricotta on your serving plate. Add a handful of greens, followed by the warm roasted beets and sweet potatoes. Arrange avocado slices on top. - Finish with flair
Drizzle generously with the tahini-lemon sauce. Add toasted nuts or fresh herbs for crunch and brightness. Serve warm or room temperature.
🌈 Why You’ll Love This Recipe
This dish isn’t just a salad—it’s a full sensory experience. The sweetness of the roasted vegetables complements the citrusy tahini sauce, while the creamy ricotta and avocado add richness that makes the salad feel luxurious. It’s packed with antioxidants, fiber, healthy fats, and plant-based goodness, yet tastes like something from a high-end café.
Whether you’re trying to eat cleaner, host friends for dinner, or simply treat yourself to something special, this Roasted Beet, Sweet Potato & Avocado Salad will become one of your favorites. Don’t forget to save, share, and try it this week—you’ll be obsessed after the first bite! 🥑✨
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