Kimberly Recipes

Name: Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 medium beets, peeled and cubed; 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil for roasting; Salt and freshly ground black pepper to taste; 1 cup whole-milk ricotta cheese; 2 tablespoons lemon juice for whipped ricotta; 1 tablespoon olive oil for whipped ricotta; Pinch of salt for whipped ricotta; 2 tablespoons tahini; 1 tablespoon lemon juice for lemon-tahini drizzle; 1 teaspoon maple syrup or honey; 1–2 tablespoons warm water to thin; Pinch of cumin (optional); 1 ripe avocado, sliced; 4 cups mixed greens (arugula, baby spinach, or spring mix); Fresh parsley or mint for garnish; Toasted pumpkin seeds or walnuts for garnish

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Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta

July 19, 2026

Who knew a roasted beet salad could be this stunning? This isn't your average beet salads recipe—it's a colorful masterpiece featuring roasted beets, sweet potatoes, and creamy avocado, all topped with whipped ricotta and a bright lemon-tahini drizzle. Whether you're looking for a satisfying raw beet salad alternative or a hearty vegetarian dinner, this dish delivers on flavor and presentation. The best part? It comes together in just 30 minutes, making it a lifesaver for busy weeknights or a showstopper for gatherings.

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta

This beetroot salad recipes collection includes roasted beets and sweet potatoes for a naturally sweet and earthy base. The whipped ricotta adds a luscious, tangy twist, while the lemon-tahini drizzle ties everything together. If you've been searching for roasted beets salad ideas that actually taste amazing, this one's for you. Plus, it's packed with nutrients and can be served warm or cold—perfect for meal prep. Ready to make your new favorite roasted beet salad recipes? Let's dive in!

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta

⭐⭐⭐⭐⭐ 4.8 (42 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 30 mins 🍽️ Servings: 4 servings

Ingredients

For Roasted Vegetables

3 medium beets, peeled and cubed 2 medium sweet potatoes, peeled and cubed 2 tablespoons olive oil for roasting Salt and freshly ground black pepper to taste

For Whipped Ricotta

1 cup whole-milk ricotta cheese 2 tablespoons lemon juice for whipped ricotta 1 tablespoon olive oil for whipped ricotta Pinch of salt for whipped ricotta

For Lemon-Tahini Drizzle

2 tablespoons tahini 1 tablespoon lemon juice for lemon-tahini drizzle 1 teaspoon maple syrup or honey 1–2 tablespoons warm water to thin Pinch of cumin (optional)

Salad Assembly

1 ripe avocado, sliced 4 cups mixed greens (arugula, baby spinach, or spring mix)

Garnish (Optional)

Fresh parsley or mint for garnish Toasted pumpkin seeds or walnuts for garnish

Instructions

Preheat your oven to 425°F (220°C).
Toss the cubed beets and sweet potatoes: with olive oil, salt, and pepper until coated.
Spread the vegetables in a single layer: on a parchment-lined baking sheet.
Roast for 25-30 minutes: stirring halfway through, until golden and tender.
In a food processor, blend the ricotta, lemon juice, olive oil, and a pinch of salt: until smooth and creamy.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and warm water: until the drizzle is smooth. Add cumin if desired.
Arrange the mixed greens on a serving platter: then top with the roasted vegetables and avocado slices.
Add dollops of whipped ricotta and drizzle the lemon-tahini sauce over the salad: Garnish with fresh herbs and seeds if using.