Go Back
–+ servings
Roasted Beet, Sweet Potato & Avocado Salad

Colorful Roasted Beet, Sweet Potato & Avocado Salad Delight

This Roasted Beet, Sweet Potato & Avocado Salad is a colorful and nutritious dish that transforms your meals into elegant feasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Beets Adds earthiness and vibrant color, roast until tender.
  • 2 cups Sweet Potatoes Provides natural sweetness, can substitute with butternut squash.
  • 1 medium Avocado Contributes creaminess, toss in lemon juice after slicing.
For the Whipped Ricotta
  • 1 cup Ricotta Cheese Opt for low-fat or plant-based for lighter versions.
For the Lemon-Tahini Drizzle
  • 1/4 cup Tahini Provides nutty flavor.
  • 2 tablespoons Lemon Juice Adjust to taste.
  • 2 tablespoons Water Thins the drizzle to desired consistency.
  • 1/2 teaspoon Salt Enhances overall flavor.
For Garnishing
  • 1/4 cup Fresh Herbs Parsley or mint for freshness.
  • 1/4 cup Toasted Nuts/Seeds Pumpkin seeds or walnuts for crunch.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Peel and cube the sweet potatoes and beets. Coat them with olive oil, salt, and seasonings. Arrange on the baking sheet and roast for 25-30 minutes.
  3. Prepare whipped ricotta by blending ricotta cheese with a pinch of salt and lemon juice until smooth.
  4. In a bowl, mix tahini, lemon juice, water, and salt to create the lemon-tahini drizzle.
  5. Assemble the salad by starting with greens, layering roasted beets, sweet potatoes, sliced avocado, and whipped ricotta.
  6. Drizzle the lemon-tahini sauce over the salad and garnish with fresh herbs and toasted nuts or seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 10000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Customize with other vegetables or proteins like quinoa or chickpeas for extra nutrition. Keep roasted and fresh ingredients separate until serving for best results.

Tried this recipe?

Let us know how it was!