This roasted beet and sweet potato salad became my weeknight favorite the first time I made it for a potluck when winter was still holding on. I wanted something that felt hearty and comforting but bright enough to stand out on a buffet table. The roasted vegetables add a caramelized sweetness and earthy depth, while the whipped ricotta brings a silky, tangy counterpoint. When I slice into a perfectly ripe avocado and drizzle the lemon-tahini sauce over everything, it transforms into something celebratory without feeling heavy. I first discovered the combination experimenting with pantry staples and a crate of CSA beets. My kids were skeptical about the beets but their plates came back clean; my partner declared it a new weeknight staple. Texture is the secret here: crisp-tender roasted cubes, plush greens, creamy ricotta and avocado, plus the slight crunch of toasted seeds. Taste-wise you get sweet, nutty, citrus-bright and savory notes in each forkful. It’s a dish that travels well to potlucks, keeps for a few days in the fridge, and adapts beautifully when seasonal vegetables swap in.

Ingredients

• Beets: 3 medium beets, peeled and cubed. Look for firm beets with smooth skin. Red beets give the classic color, but golden beets work well if you prefer a milder, slightly sweeter flavor.
• Sweet potatoes: 2 medium sweet potatoes, peeled and cubed. Choose firm, unblemished tubers—garnet or orange-fleshed varieties caramelize beautifully in the oven.
• Olive oil, salt and pepper: 2 tablespoons olive oil plus salt and freshly ground black pepper to taste. Extra-virgin olive oil adds fruitiness to roasted vegetables.
• Avocado: 1 ripe avocado, sliced. Look for avocados that yield slightly to gentle pressure for a creamy texture that contrasts the roasted vegetables.
• Greens: 4 cups mixed greens such as arugula, baby spinach, or spring mix. Peppery arugula adds brightness, while spinach gives a softer mouthfeel.
• Ricotta: 1 cup whole-milk ricotta for the whipped cheese. Whole-milk ricotta whips to a silkier texture than part-skim varieties.
• Lemon: 2 tablespoons lemon juice total—1 tablespoon for the ricotta and 1 tablespoon for the tahini drizzle. Freshly squeezed yields the best brightness.
• Tahini: 2 tablespoons tahini for a nutty base of the dressing. If your tahini is thick, warm water will help thin it to a pourable consistency.
• Sweetener & spice: 1 teaspoon maple syrup or honey and a pinch of cumin (optional) to round the lemon-tahini sauce.
• Garnish options: Toasted pumpkin seeds or chopped walnuts and fresh parsley or mint for freshness and crunch.

Instructions

Preheat the oven: Set the oven to 4256F. A hot oven encourages caramelization without drying the vegetables. Line a baking sheet with parchment for easy cleanup and even roasting. Toss and roast the vegetables: In a large bowl, toss the cubed beets and sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Spread the cubes in a single layer so they roast instead of steam. Roast for 25 to 30 minutes, flipping once halfway through; look for golden edges and tender centers when pierced with a fork. Whip the ricotta: In a small food processor or blender combine 1 cup ricotta, 1 tablespoon lemon juice, 1 tablespoon olive oil and a pinch of salt. Blend until smooth and slightly aerated. If too thick, add 1 teaspoon water at a time until it reaches a dollop-friendly consistency. Taste and adjust salt and lemon. Make the lemon-tahini drizzle: Whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon maple syrup or honey and 1 to 2 tablespoons warm water until silky and pourable. If using, stir in a pinch of ground cumin for depth. Warm water helps the tahini emulsify and become glossy. Assemble the salad: Arrange 4 cups mixed greens on a platter or individual plates. Scatter the roasted beets and sweet potatoes over the greens, add sliced avocado and spoon generous dollops of whipped ricotta across the top. Aim for a mix of warm vegetables and cool greens when arranging. Finish and serve: Drizzle the lemon-tahini sauce over the salad, sprinkle toasted seeds or walnuts, and finish with chopped parsley or mint. Serve immediately so the contrast between warm roasted vegetables and cool components is most pronounced.

Storage Tips

Store roasted beets and sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keep whipped ricotta covered in a separate container and slice the avocado just before serving to avoid browning; if you must prep earlier, toss slices with a little lemon juice. For longer storage, flash-freeze the roasted cubes on a baking sheet, transfer to a freezer bag and freeze up to 3 months. Reheat gently in a 3506F oven to preserve texture.

Ingredient Substitutions

If youre avoiding dairy, substitute a whipped silken tofu mixed with a splash of lemon and olive oil for the ricotta, or use a dairy-free spread. Swap tahini with almond or cashew butter for a different nutty profile; thin accordingly. If beets are not available, roast carrots or parsnips instead. Use pumpkin seeds instead of walnuts for nut-free crunch, or omit nuts altogether for allergy-friendly options.

Serving Suggestions

Serve this plate alongside grilled chicken, salmon, or crispy tofu for a heartier meal. It pairs well with crusty sourdough or a warm grain like quinoa or farro to make a more substantial grain bowl. Garnish with lemon zest and a sprinkling of flaky sea salt for a bright finish. For brunch, consider adding a soft-poached egg on top for an indulgent twist.

Cultural Background

Roasting root vegetables and pairing them with cheese and a nutty sauce is a technique found across Mediterranean and Middle-Eastern culinary traditions. Tahini-based dressings are common in Levantine cuisine, while whipped fresh cheeses are staples in Italian and Southern European cooking. This plate blends those elements into a contemporary American take that highlights seasonal produce and textural contrast.

Seasonal Adaptations

In spring swap sweet potatoes for roasted turnips and add fresh peas; summer benefits from roasted summer squash and using fresh herbs like basil. In autumn, fold in roasted Brussels sprouts or add a sprinkle of pomegranate arils for sweetness and color. Adjust the amount of lemon in the drizzle to match the produce sweetness across seasons.

Meal Prep Tips

Roast a double batch of vegetables on the weekend and store portions in meal-prep containers. Keep dressings and whipped ricotta separate until ready to eat. For lunches, assemble greens, add a portion of warmed roasted vegetables and a container of dressing; add avocado at serving time. This approach saves time while preserving texture and flavor.

Bringing warm roasted vegetables together with bright lemony and creamy components creates a balanced plate that feels both nourishing and special. Make it your own by experimenting with nuts, herbs, or an added protein, and enjoy the way simple techniques elevate everyday ingredients.