Roasted Beet Salad: Indulgent Sweet Potato & Avocado Delight
Enjoy a vibrant and nutritious Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium roasted beets
- 1 large sweet potato
- 1 ripe avocado
- 1 cup whipped ricotta
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and roast for about 45-60 minutes until tender.
- Peel and cube the sweet potato, toss with olive oil, salt, and pepper, and roast alongside the beets until golden brown.
- Once the beets are cool, peel and dice them.
- In a mixing bowl, combine the tahini and lemon juice, then whisk until smooth.
- To serve, layer the roasted beets, sweet potato, and avocado on a plate, dollop with whipped ricotta, and drizzle with the lemon-tahini dressing.
Notes
- This salad can be served warm or cold.
- Adjust the tahini and lemon ratio to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg