Ingredients
Scale
- 3 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, sliced
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Pinch of salt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water (to thin)
- Pinch of cumin (optional)
- Fresh parsley or mint (optional)
- Toasted pumpkin seeds or walnuts (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
- In a small food processor or blender, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.
- Whisk tahini, lemon juice, maple syrup, and enough warm water to achieve a smooth, pourable consistency. Add cumin for extra depth.
- Arrange mixed greens in bowls or on a platter. Add roasted vegetables, avocado slices, and generous dollops of whipped ricotta.
- Spoon the lemon-tahini sauce over the top. Garnish with herbs or seeds. Serve immediately and enjoy warm or at room temperature.
Notes
- You can roast beets and sweet potatoes together for convenience.
- Peel beets before roasting to avoid staining.
- Use parchment paper to prevent beets from staining your baking sheet.
- 425°F (220°C) works best for roasting vegetables evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg