Description
A vibrant, nutrient-packed salad featuring roasted beets and sweet potatoes, creamy avocado, and a fluffy whipped ricotta base, all drizzled with a tangy tahini-lemon dressing.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 2 tbsp heavy cream
- 1 ripe avocado, sliced
- 4 cups mixed salad greens
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tbsp water
- 1 clove garlic, minced
- 1 tbsp maple syrup
- 2 tbsp toasted pumpkin seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- While vegetables roast, prepare the whipped ricotta: In a bowl, combine ricotta and heavy cream. Whip with a hand mixer or whisk until light and fluffy. Season with a pinch of salt and set aside.
- Make the tahini-lemon drizzle: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Adjust consistency with more water if needed.
- To assemble, spread whipped ricotta on a serving platter. Top with mixed greens, roasted beets and sweet potatoes, and sliced avocado. Drizzle generously with tahini-lemon dressing and sprinkle with toasted pumpkin seeds.
Notes
You can customize the seasonings to taste.