Roasted Beet Sweet Potato Avocado Salad with Ricotta

Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle tastes earthy, creamy, tangy, and a little sweet in all the right ways. It suits anyone who wants a hearty vegetarian salad that feels special, and it takes about 50 to 60 minutes with lots of hands-off roasting time. I first tossed these together after a farmers market run and then ate it straight from the sheet pan like a gremlin.

Why Choose This Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle brings texture and color that make weeknight dinner feel like a cafe plate. Roasted beets taste deep and sweet, sweet potatoes caramelize, and avocado cools everything down. Whipped ricotta adds silky richness while a bright lemon-tahini drizzle ties every bite together.

This salad also plays well with meal prep. Roast the veggies once, stash them, and build speedy bowls all week. It works warm or room temp, so you can serve it without fuss.

Ingredients You Need

• Beets, 3 medium, peeled and cut into 3/4 inch cubes
• Sweet potatoes, 2 medium, peeled and cut into 3/4 inch cubes
• Avocados, 2 ripe but firm, sliced or cubed
• Baby arugula or mixed greens, 5 to 6 ounces
• Fresh herbs, small handful of mint, dill, or parsley
• Red onion, thinly sliced, optional

Spices and oils

• Olive oil, 3 to 4 tablespoons
• Ground cumin, 1 teaspoon
• Smoked paprika, 1/2 teaspoon
• Kosher salt and black pepper

Whipped ricotta

• Whole milk ricotta, 1 cup, well drained if watery
• Lemon zest, from 1 lemon
• Olive oil, 1 tablespoon
• Pinch of salt

Lemon-tahini drizzle

• Tahini, 1/3 cup (Soom or Seed + Mill blend smooth and never seize)
• Lemon juice, 3 to 4 tablespoons
• Warm water, 2 to 4 tablespoons to thin
• Maple syrup or honey, 1 to 2 teaspoons
• Grated garlic, 1 small clove
• Pinch of cumin, optional
• Salt and pepper, to taste

Crunchy topping, optional but great

• Roasted pistachios or walnuts, 1/3 cup, roughly chopped
• Sesame seeds, 1 tablespoon

Pantry shortcuts and swaps

• Use pre-cooked steamed beets to save time, then just roast the sweet potatoes.
• Swap goat cheese or labneh for the ricotta if you prefer tangier dairy.
• Use bagged pre-washed greens, and canned chickpeas if you want extra protein.
• Maple keeps the drizzle vegan, honey tastes great too.

Equipment

• Two large sheet pans, parchment for easy cleanup
• Mixing bowls
• Food processor, blender, or hand mixer for whipped ricotta
• Microplane for zest and garlic
• Spatula and tongs

How to Make Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Heat the oven and prep pans

• Heat oven to 425 degrees F. Line two sheet pans with parchment.
• Toss beet cubes with 1 to 2 tablespoons olive oil, half the cumin, a pinch of paprika, salt, and pepper.
• Toss sweet potato cubes with 1 to 2 tablespoons olive oil, the rest of the cumin and paprika, salt, and pepper.

Roast the beets

• Spread beets on one pan in a single layer with space between pieces.
• Roast 30 to 35 minutes, tossing at the 20 minute mark, until fork tender with crisp edges.

Roast the sweet potatoes

• Spread sweet potatoes on the second pan, again with space.
• Roast 25 to 30 minutes, tossing at the 15 to 20 minute mark, until golden and tender.

Whip the ricotta

• Add ricotta, lemon zest, olive oil, and a pinch of salt to a processor or bowl.
• Blend or whip 1 to 2 minutes until smooth and fluffy. Taste and add a pinch more salt if needed.

Mix the lemon-tahini drizzle

• In a bowl, whisk tahini, lemon juice, maple or honey, and garlic.
• Thin with warm water a tablespoon at a time until it streams like heavy cream.
• Season with salt, pepper, and a pinch of cumin if you like a warm note.

Assemble the salad

• Add greens to a large platter or bowls. Lightly season with a pinch of salt and a drizzle of olive oil.
• Spoon small clouds of whipped ricotta over the greens.
• Add warm roasted beets and sweet potatoes, then tuck in avocado slices.
• Scatter herbs, red onion, and nuts over the top.

Finish and serve

• Drizzle with lemon-tahini, then add sesame seeds if you want extra crunch.
• Serve warm or at room temp. Keep extra sauce on the table for generous drizzlers.

Tips & Common Mistakes

• Dry the beet and sweet potato cubes before seasoning so the oil grips and the edges caramelize.
• Give the veggies room on the pan or they will steam and stay soft.
• Cut the beets and sweet potatoes the same size so they roast in similar time.
• Taste and salt each component, not just the final bowl.
• Thin tahini slowly with warm water so it turns silky, not clumpy.
• Let roasted veggies cool 5 minutes before adding avocado and greens to avoid wilt.
• Use whole milk ricotta for creaminess, and drain it if it looks watery.
• Zest the lemon before you juice it so you do not chase a slippery lemon around.
• Dress greens lightly, then finish with extra drizzle on top to keep texture lively.

Variations I’ve Tried

• Grain bowl style: add warm quinoa or farro under the greens.
• Vegan: swap whipped ricotta with a quick cashew cream or thick coconut yogurt, and use maple in the drizzle.
• Protein boost: add roasted chickpeas, sliced grilled chicken, or seared halloumi.
• Spice route: sprinkle the veggies with za’atar or toss with a little harissa before roasting.
• Different veg: sub butternut squash for sweet potato, or use golden beets for a milder flavor.
• Greens swap: try baby kale or little gem lettuce for extra crunch.
• Citrus twist: use orange juice in the tahini and add segments on top.

How to Serve

Serve this roasted beet sweet potato avocado salad slightly warm for cozy vibes, or go room temp for easy entertaining. Pair it with crusty bread, tomato soup, or a simple grilled fish or tofu. A crisp sauvignon blanc or sparkling water with lemon matches the citrus and sesame notes. I also love it as a packed lunch with extra nuts for staying power.

Make-Ahead and Storage

• Roast the beets and sweet potatoes up to 4 days ahead and store them in airtight containers in the fridge.
• Refrigerate whipped ricotta up to 3 days and the lemon-tahini drizzle up to 1 week. Stir both before serving.
• Keep components separate for best texture. Slice avocado and dress the salad right before you eat.
• Reheat roasted veggies on a sheet pan at 350 degrees F for 8 to 10 minutes. The microwave works in a pinch, though the oven keeps edges crisper.
• Freeze roasted beets and sweet potatoes up to 2 months. Thaw overnight and re-crisp in a hot oven. Do not freeze avocado or ricotta.

Ally Sanders

Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

A vibrant, nutrient-dense salad featuring roasted beets and sweet potatoes, creamy avocado, whipped ricotta, and a bright lemon-tahini drizzle.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 2 medium beets, peeled and cut into 1/2-inch cubes
• 2 small sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika

• 1 cup whole-milk ricotta cheese
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

• 3 tablespoons tahini (sesame paste)
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, finely minced
• 3–4 tablespoons warm water, more as needed to thin
• 1/4 teaspoon kosher salt

• 5 cups mixed salad greens (spring mix or baby spinach)
• 1 large ripe avocado, sliced
• 1/4 cup toasted pumpkin seeds (pepitas)
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions

 

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the cubed beets and sweet potatoes on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika if using. Toss to coat and spread out in an even layer.
3. Roast for 25–30 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from the oven and let cool slightly.

1. In a food processor or blender, combine the ricotta, olive oil, lemon juice, salt, and pepper.
2. Blend until very smooth, light, and creamy, scraping down the sides as needed. Taste and adjust seasoning with more salt or lemon juice if desired. Set aside.

1. In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and minced garlic.
2. Whisk in warm water, 1 tablespoon at a time, until the sauce is smooth and pourable but still slightly thick. Season with salt to taste.

1. Spread the whipped ricotta in a thick layer over the bottom of a large serving platter or shallow bowl.
2. Top with the mixed greens, then scatter the warm roasted beets and sweet potatoes over the greens.
3. Arrange avocado slices on top and sprinkle with toasted pumpkin seeds and fresh herbs if using.
4. Drizzle generously with the lemon-tahini sauce, reserving extra on the side for serving.
5. Serve immediately, allowing diners to scoop down through the salad to get some whipped ricotta in each bite.

Notes

Nutrition Information
Approximate per serving (1 of 4): 420 calories; fat 30 g; saturated fat 8 g; carbohydrates 30 g; fiber 8 g; sugars 9 g; protein 11 g; sodium 520 mg. Values will vary based on brands, exact ingredient sizes, and portion size.