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–+ servings
oasted Beet, Sweet Potato & Avocado Salad

Roasted Beet, Sweet Potato & Avocado Salad for Vibrant Health

This Roasted Beet, Sweet Potato & Avocado Salad is a vibrant, nutrient-dense dish that offers colorful presentation and delicious flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Beets Canned beets can be used if pressed for time.
  • 2 cups Sweet Potatoes Can swap with butternut squash.
  • 1 each Avocado Consider using cashew cream if avoiding avocados.
For the Dressing
  • 1 cup Whipped Ricotta Dairy-free ricotta for vegan option.
  • 3 tablespoons Lemon-Tahini Drizzle Adjust thickness with tahini and lemon.
Optional Garnishes
  • 1 cup Fresh Herbs (Parsley or Mint) Adds freshness and flavor.
  • 1/2 cup Toasted Nuts or Seeds (Pumpkin Seeds or Walnuts) Enhances flavor and texture.

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Food processor
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel the beets and sweet potatoes, then cut them into uniform 1-inch cubes.
  3. Spread diced beets and sweet potatoes on the baking sheet, drizzle with olive oil, and roast for 25-30 minutes.
  4. Prepare whipped ricotta by blending ricotta cheese with salt and pepper until smooth.
  5. In a bowl, whisk tahini, lemon juice, and water. Add salt to taste until creamy.
  6. Assemble the salad by layering roasted beets and sweet potatoes with salad greens, avocado, whipped ricotta, and drizzle with lemon-tahini sauce.
  7. Optional: Garnish with fresh herbs and toasted nuts or seeds before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Keep avocado fresh with lemon juice after slicing. For a protein boost, serve on quinoa or farro. Store leftovers separately for freshness.

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