Veggie Buffet Salad with Roasted Beets, Sweet Potatoes & Whipped Ricotta
A vibrant roasted beet, sweet potato, and avocado salad with whipped ricotta and a zesty lemon-tahini drizzle. Perfect for brunch or light dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
2 medium beets, peeled and cut into wedges
1 large sweet potato, peeled and cut into 1-inch cubes
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 ripe avocado, sliced
1/2 cup ricotta cheese, whipped until smooth
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon maple syrup or honey
1 small garlic clove, minced
2 tablespoons water (to thin dressing as needed)
1 tablespoon finely chopped fresh parsley or mint (optional)
1/4 cup toasted pumpkin seeds or walnuts (optional, for crunch)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beets and sweet potato with 1 tbsp olive oil, salt, and pepper. Roast for 30–40 minutes, flipping halfway.
- Whip ricotta in a bowl until light and airy.
- In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Thin with water to desired consistency. Season to taste.
- Let roasted vegetables cool slightly. Slice avocado and prepare optional garnishes.
- Arrange roasted vegetables on a serving platter. Top with avocado slices and dollops of whipped ricotta.
- Drizzle lemon-tahini dressing over salad and sprinkle with herbs or seeds. Serve immediately.
Notes
Toss vegetables in spices like smoked paprika or cumin for extra flavor. For vegan version, replace ricotta with cashew cream. Add grains or protein for a hearty variation.