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

Description

This Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle is a vibrant, nutrient-dense dish that perfectly balances earthy, sweet, creamy, and citrusy flavors. Roasted beets and sweet potatoes bring deep caramelized notes, while ripe avocado adds richness and healthy fats. Fluffy whipped ricotta provides a luxurious texture, and the lemon-tahini drizzle ties everything together with bright acidity and nutty depth.

Ideal for healthy meal prep, Mediterranean-inspired diets, or plant-forward entertaining, this salad works beautifully as a light lunch, elegant dinner starter, or satisfying vegetarian main course. It’s naturally gluten-free, easily adaptable for high-protein or vegan diets, and packed with antioxidants, fiber, and heart-healthy fats.

Whether you’re looking for clean eating recipes, weight-loss friendly meals, or Instagram-worthy healthy food, this salad delivers on flavor, nutrition, and presentation.

Ingredients

For the Roasted Vegetables

2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)

For the Whipped Ricotta

1 cup whole-milk ricotta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt to taste

For the Lemon-Tahini Drizzle

¼ cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove, grated
2–4 tablespoons warm water
Salt to taste

For Assembly

1–2 ripe avocados, sliced
Fresh herbs (mint, parsley, or basil)
Sesame seeds or everything bagel seasoning
Pickled red onions (optional)

Instructions

1. Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the cubed beets and sweet potatoes separately with olive oil, salt, pepper, and smoked paprika. Spread them on lined baking sheets and roast for 25–30 minutes, flipping halfway, until tender and caramelized. Allow to cool slightly.

2. Make the Whipped Ricotta

In a food processor or blender, combine ricotta, olive oil, lemon juice, and salt. Blend until smooth, light, and fluffy. This step elevates the texture and creates a restaurant-quality base.

3. Prepare the Lemon-Tahini Drizzle

Whisk tahini, lemon juice, garlic, and salt in a bowl. Slowly add warm water until you reach a smooth, pourable consistency. Adjust seasoning to taste.

4. Assemble the Salad

Spread whipped ricotta across a serving platter. Arrange roasted beets, sweet potatoes, and avocado slices on top. Drizzle generously with lemon-tahini sauce. Finish with herbs, sesame seeds, and pickled onions.

Pro Tips & Variations

High-protein option: Add grilled chicken, salmon, or chickpeas
Vegan version: Swap ricotta for whipped tofu or cashew cream
Meal prep friendly: Store components separately for up to 4 days
Low-carb adaptation: Replace sweet potatoes with roasted cauliflower

Nutrition Benefits

This salad supports gut health, heart health, and sustained energy thanks to its balance of fiber-rich vegetables, healthy fats, and plant-based protein. Beets improve circulation, sweet potatoes support immune health, and tahini provides calcium and iron.

Is this salad good for weight loss and clean eating?
Yes, this salad is rich in fiber and healthy fats, making it ideal for weight management and clean eating meal plans.

Can I make this salad for meal prep or weekly lunches?
Absolutely. Store roasted vegetables, dressing, and ricotta separately to maintain freshness.

Is this recipe suitable for a Mediterranean diet?
Yes, it includes olive oil, fresh vegetables, tahini, and herbs—key Mediterranean diet staples.

What are the best vegetarian high-protein add-ins for salads?
Chickpeas, lentils, quinoa, grilled tofu, and hemp seeds work perfectly.

Is tahini healthy for everyday consumption?
Tahini is rich in healthy fats, minerals, and antioxidants, making it excellent for heart health.