why make this recipe
Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle is a delightful and healthy dish. It combines vibrant colors and flavors, making it perfect as a side or main dish. The earthy sweetness of roasted beets and sweet potatoes pairs well with creamy avocado and whipped ricotta, while the lemon-tahini drizzle adds a zesty touch. This salad is not only nutritious but also appealing to the eye, making it an excellent option for gatherings or meal prep.
how to make Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
Ingredients:
- 2 medium beets, peeled and cubed
- 2 cups sweet potato, cubed
- 1 can chickpeas, rinsed and dried
- 2 tbsp olive oil (for salad)
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 ripe avocados, cubed
- 1/2 cup pickled red onions
- Fresh mint leaves
- 1 tbsp black sesame seeds
- 1 cup ricotta cheese
- 1 tbsp olive oil (for whipped ricotta)
- 1 tsp lemon zest
- Pinch of salt
- 3 tbsp tahini
- 1 1/2 tbsp lemon juice
Directions:
- Preheat the oven to 400°F (200°C). Roast the beets and sweet potatoes on a baking sheet with olive oil, smoked paprika, salt, and pepper for about 25-30 minutes or until tender.
- In a bowl, combine the whipped ricotta ingredients: ricotta cheese, olive oil, lemon zest, and salt. Whip until smooth and creamy.
- For the lemon-tahini drizzle, mix tahini with lemon juice until smooth. Adjust consistency with water if needed.
- In a large salad bowl, combine roasted beets, sweet potatoes, chickpeas, avocados, pickled red onions, and mint leaves. Toss gently.
- Serve the salad topped with whipped ricotta, lemon-tahini drizzle, and black sesame seeds.
how to serve Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
This salad can be served as a light lunch or dinner. You can place it in a beautiful bowl and let everyone serve themselves. The whipped ricotta and lemon-tahini drizzle make it even more appealing. Pair it with some crusty bread for a complete meal, or enjoy it as a refreshing side dish at a picnic or BBQ.
how to store Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
If you have leftovers, store the salad in an airtight container in the fridge. It’s best to keep the whipped ricotta and lemon-tahini drizzle separate until you are ready to serve again. This helps to keep the ingredients fresh and prevents the avocado from browning too quickly.
tips to make Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle
- Make sure to roast the beets and sweet potatoes until they are tender but not mushy. This adds the right texture to the salad.
- If you prefer a creamier consistency for the lemon-tahini drizzle, add a little more water until you reach your desired thickness.
- If you don’t have pickled red onions, you can quickly pickle some by soaking sliced onions in vinegar and water for about 30 minutes.
variation
You can add other ingredients like nuts or seeds for extra crunch or mix in different greens like spinach or arugula for added flavor. If you’re vegan, substitute the ricotta cheese with a plant-based alternative or leave it out altogether for a lighter dish.
FAQs
1. Can I use other vegetables in this salad?
Yes! Feel free to use other root vegetables like carrots or parsnips. Roasted zucchini or bell peppers can also add great flavor.
2. How long does this salad last in the fridge?
The salad is best enjoyed fresh but can last up to 2-3 days in the fridge if stored properly.
3. Can I make the whipped ricotta ahead of time?
Yes, you can prepare the whipped ricotta in advance. Just make sure to cover it tightly and store it in the fridge until you’re ready to serve.