Description
A vibrant salad featuring roasted beets and sweet potatoes, creamy avocado, and whipped ricotta, drizzled with a zesty lemon-tahini dressing.
Ingredients
Scale
- 2 medium Beets, peeled and cubed
- 2 medium Sweet Potatoes, peeled and cubed
- 1 ripe Avocado, sliced
- 1 cup Ricotta Cheese
- 2 tablespoons Lemon Juice
- 3 tablespoons Tahini
- 2 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
- 2 cups Mixed Greens or Arugula
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: Peel and cube the sweet potatoes and beets, then toss them with olive oil, salt, and pepper in a bowl.
- Roast the veggies: Spread the seasoned veggies on a lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- Whip the ricotta: In a food processor, combine ricotta and a splash of lemon juice, blending until smooth.
- Prepare the lemon-tahini drizzle by whisking tahini, lemon juice, olive oil, salt, and enough water to achieve desired consistency.
- Toss the salad by combining roasted vegetables, avocado, and mixed greens in a large bowl.
- Serve topped with whipped ricotta and a drizzle of lemon-tahini.
Notes
Make-ahead tips: Roast the vegetables in advance for enhanced flavors. Avoid under-seasoning and overcrowding the baking sheet during roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 30mg
Keywords: salad, vegetarian, roasted beets, sweet potatoes, avocado, whipped ricotta, lemon-tahini