🥗 Mediterranean Roasted Beet, Sweet Potato & Avocado Salad
with Whipped Ricotta & Lemon-Tahini Drizzle
🌿 Description
This Mediterranean-inspired salad is a beautiful harmony of textures and flavors: earthy roasted beets, caramelized sweet potatoes, creamy avocado, and cloud-soft whipped ricotta. Everything is finished with a bright lemon-tahini drizzle and fresh herbs. It’s elegant enough for entertaining, yet hearty enough to serve as a main, celebrating Mediterranean ingredients in their most delicious form.
🛒 Ingredients (Serves 4)
Roasted Vegetables
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2 medium beets, peeled & cubed
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1 large sweet potato, peeled & cubed
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3 tbsp extra-virgin olive oil
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½ tsp sea salt
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½ tsp black pepper
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½ tsp dried thyme or oregano
Salad Base
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2 ripe avocados, sliced
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2 cups mixed greens or arugula
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2 tbsp fresh parsley or mint, chopped
Whipped Ricotta
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1 cup ricotta cheese
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1 tbsp olive oil
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Zest of ½ lemon
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Pinch of salt
Lemon-Tahini Drizzle
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¼ cup tahini
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2 tbsp fresh lemon juice
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1 tbsp olive oil
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1 small garlic clove, grated
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2–4 tbsp warm water (to thin)
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Salt to taste
🔪 Instructions
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Roast vegetables
Preheat oven to 200°C / 400°F.
Toss beets and sweet potatoes separately with olive oil, salt, pepper, and thyme.
Roast on a baking tray for 30–35 minutes, flipping halfway, until tender and caramelized. Cool slightly. -
Whip the ricotta
In a food processor or bowl, blend ricotta, olive oil, lemon zest, and salt until smooth and fluffy. -
Make lemon-tahini drizzle
Whisk tahini, lemon juice, olive oil, garlic, and salt. Add warm water gradually until pourable. -
Assemble salad
Spread whipped ricotta on a serving platter. Top with greens, roasted vegetables, and avocado slices. -
Finish & serve
Drizzle with lemon-tahini sauce and sprinkle with fresh herbs. Serve slightly warm or at room temperature.
🌿 Mediterranean Serving Ideas
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Serve as a light vegetarian main
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Pair with grilled fish or chicken
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Add toasted pine nuts or pistachios for crunch
❓ Q & A – Frequently Asked Questions
Q: Can I make this salad vegan?
A: Yes. Replace ricotta with whipped hummus or cashew cream.
Q: Can I roast the vegetables ahead of time?
A: Absolutely. Roast up to 2 days ahead and store refrigerated.
Q: How do I keep avocado from browning?
A: Slice just before serving or lightly brush with lemon juice.
Q: Is this salad good for meal prep?
A: Yes—store components separately and assemble when ready.
Q: Is this recipe Mediterranean-diet friendly?
A: Yes. It includes olive oil, vegetables, legumes (tahini), dairy in moderation, and fresh herbs.
Q: What greens work best?
A: Arugula, baby spinach, or mixed greens all pair beautifully.
