Roasted Beet Sweet Potato Salad
A vibrant salad featuring roasted beets, sweet potatoes, creamy avocado, whipped ricotta, and a zesty lemon-tahini dressing.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium beets
- 2 medium sweet potatoes
- 1 ripe avocado
- 1 cup ricotta cheese
- 2 tablespoons tahini
- 1 lemon (juiced)
- Salt and pepper to taste
- Fresh herbs (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the beets in foil and roast for 45-60 minutes until tender.
- Peel and dice the sweet potatoes, then roast on a baking sheet for 25-30 minutes until caramelized.
- Blend the ricotta until smooth and creamy.
- Mix tahini, lemon juice, salt, and pepper to create the dressing.
- Assemble the salad with roasted beets, sweet potatoes, sliced avocado, and drizzle with dressing.
- Serve on a platter or in bowls, garnished with fresh herbs.
Notes
For dairy-free options, substitute ricotta with a plant-based alternative. Store leftovers in an airtight container, keeping dressing separate.