Ingredients:
2 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 avocado, diced
1 cup ricotta cheese
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mixed greens
1 tablespoon fresh parsley, chopped
2 tablespoons pumpkin seeds
Directions:
- Preheat the oven to 425°F.
- Toss the beets and sweet potatoes with 1 tablespoon olive oil, cumin, salt, and black pepper.
- Spread them on a baking sheet and roast for 30–35 minutes, turning halfway through, until tender and caramelized.
- Whip the ricotta in a food processor or with a hand mixer until smooth and creamy.
- Whisk together the tahini, lemon juice, remaining olive oil, and honey. Add 1–2 tablespoons water if needed to create a smooth drizzle.
- Arrange the mixed greens on a serving platter and top with the roasted beets, sweet potatoes, and avocado.
- Add dollops of whipped ricotta and drizzle generously with the tahini-lemon dressing.
- Sprinkle with parsley and pumpkin seeds, then serve warm or at room temperature.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Kcal: 340 per serving
Servings: 6
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Tahini-Lemon Drizzle