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Roasted Beet Salad: Indulgent Sweet Potato & Avocado Delight

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
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A vibrant and nutritious salad combining roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a zesty lemon-tahini drizzle.

Ingredients

Scale
  • 2 medium roasted beets
  • 1 large sweet potato
  • 1 ripe avocado
  • 1 cup ricotta cheese
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt to taste
  • Fresh herbs for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the sweet potato, then toss with olive oil, salt, and pepper; roast for 25-30 minutes until tender.
  3. While the sweet potatoes are roasting, prepare the beets by peeling and cutting them into cubes.
  4. In a bowl, mix the ricotta cheese, tahini, lemon juice, and a pinch of salt until smooth.
  5. Once the sweet potatoes are done, combine them in a large bowl with roasted beets and diced avocado.
  6. Drizzle with lemon-tahini dressing and top with whipped ricotta.
  7. Garnish with fresh herbs and serve.

Notes

  • Feel free to add nuts or seeds for extra crunch.
  • This salad is best served fresh but can be kept in the refrigerator for a day.

Nutrition

Keywords: Roasted Beet, Sweet Potato, Avocado, Salad, Whipped Ricotta, Lemon-Tahini

Find it online: https://quicksavory.net/roasted-beet-salad-indulgent-sweet-potato-avocado-delight/