Description
A vibrant and nutritious salad featuring roasted beets, sweet potatoes, and creamy avocado, topped with whipped ricotta and a zesty lemon-tahini drizzle.
Ingredients
Scale
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 ripe avocado, diced
- 1 cup ricotta cheese
- 2 tablespoons tahini
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender.
- While the vegetables are roasting, whip the ricotta cheese until smooth.
- In a small bowl, mix tahini with lemon juice, adding water to reach desired consistency.
- Once the vegetables are done, let them cool slightly.
- In a large bowl, combine the roasted beets, sweet potatoes, and diced avocado.
- Top with whipped ricotta and drizzle with lemon-tahini sauce.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- For added flavor, consider adding nuts or seeds for crunch.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Roasted Beet, Sweet Potato, Avocado, Salad, Whipped Ricotta, Lemon-Tahini