This Roasted Beet & Sweet Potato Salad with Avocado has become my late-summer to early-fall favorite for the way it balances bright acidity, earthy sweetness, and creamy textures. I first put these ingredients together on a weeknight when I had extra roasted vegetables from a dinner party and a container of ricotta left in the fridge. The combination felt unlike anything I had been serving: tender roasted beets with their deep, earthy flavor; sweet potatoes caramelized around the edges; silky avocado slices; and a whipped ricotta that added freshness and richness without weighing the dish down. Friends and family lingered at the table, and the leftover bowl the next day tasted even better.

What makes this dish special is how simple pantry staples and a few fresh components transform into a composed plate that looks and tastes like a restaurant side. The lemon-tahini drizzle brightens the vegetables, and the whipped ricotta gives you that luxurious mouthfeel without heavy cream. I love serving this warm from the oven so the greens wilt just slightly and everything melds together, but it also shines at room temperature for picnics and potlucks. If you enjoy contrasts in texture and flavor, this is one of those reliable plates you'll come back to again and again.

Ingredients

• Beets (3 medium): Choose firm, smooth-skinned beets. Golden or red both work; red provide deeper color while golden are slightly milder. Peel and cube into roughly 1-inch pieces so they roast evenly.
• Sweet potatoes (2 medium): Look for sweet potatoes that are firm with minimal blemishes. Peel and cut into 1-inch cubes to match the beets for even roasting and caramelization.
• Olive oil (2 tablespoons): Use a good extra-virgin olive oil for roasting and flavor; it contributes both to browning and mouthfeel.
• Avocado (1 ripe): Choose an avocado that gives slightly to gentle pressure and slice just before serving to avoid browning. Its creaminess offsets the roasted vegetables.
• Mixed greens (4 cups): Arugula, baby spinach, or a spring mix provides peppery and tender notes. The greens act as a fresh base to absorb the lemon-tahini drizzle.
• Ricotta (1 cup): Whole-milk ricotta whips into a light, spreadable cream. If you prefer a lighter version, part-skim ricotta works but will be less lush.
• Lemon (2 tablespoons juice): Freshly squeezed lemon juice brightens the whipped ricotta and the tahini drizzle; avoid bottled juice for best flavor.
• Tahini (2 tablespoons): A smooth tahini provides a nutty backbone to the drizzle; toast or slightly warmed tahini blends more smoothly.
• Maple syrup or honey (1 teaspoon): A touch of sweetness balances tahini and lemon. Use maple for vegan profile.
• Seasonings: Salt, freshly ground black pepper to taste, and an optional pinch of ground cumin to deepen the drizzle’s flavor.
• Optional garnishes: Fresh parsley or mint, and toasted pumpkin seeds or chopped walnuts for crunch and color.

Instructions

Preheat the oven: Preheat the oven to 425°F. Lining a rimmed baking sheet with parchment paper prevents sticking and makes cleanup simple. Use a single layer for even caramelization; crowding the pan steams instead of roasts. Prepare and roast the vegetables: Peel and cube the beets and sweet potatoes into roughly 1-inch pieces so they finish at the same time. Toss in a bowl with 2 tablespoons olive oil and a generous pinch of salt and black pepper. Spread in a single layer on the lined baking sheet and roast for 25 to 30 minutes, turning or shaking the pan halfway through. Look for golden edges and fork-tender centers; beets should be soft but not mushy. Whip the ricotta: In a small food processor or blender, combine 1 cup ricotta, 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt. Blend until silky and smooth, scraping the sides once. If it seems too thick, add up to 1 teaspoon water at a time until you reach a spreadable consistency. The lemon brightens and slightly thins the ricotta while the oil rounds the flavor. Make the lemon-tahini drizzle: Whisk 2 tablespoons tahini with 1 tablespoon lemon juice and 1 teaspoon maple syrup or honey. Add 1 to 2 tablespoons warm water, a little at a time, until the dressing is pourable. Season with a pinch of cumin if using, and adjust salt to taste. If the tahini has separated, stirring while warming slightly helps it come together. Assemble the salad: Arrange 4 cups mixed greens on a large platter or individual bowls. Scatter the warm roasted beets and sweet potatoes over the greens so they soften the leaves slightly. Fan sliced avocado over the top and add generous dollops of whipped ricotta across the salad. Finish with a drizzle of lemon-tahini and sprinkle toasted seeds or herbs.

Storage Tips

Store components separately for best texture. Roasted beets and sweet potatoes keep in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 5 to 8 minutes to regain some crispness. Whipped ricotta will keep for 2 to 3 days refrigerated in a sealed jar. The lemon-tahini dressing stays stable for about a week refrigerated; whisk again before using. If assembling ahead, wait to slice the avocado and toss the greens until serving to prevent sogginess. For freezing, roasted vegetables freeze well for up to 3 months in a freezer-safe bag, but fresh greens and avocado do not freeze well.

Ingredient Substitutions

If you can’t find ricotta or prefer plant-based, blend silken tofu with lemon juice and a teaspoon of olive oil to mimic whipped ricotta, increasing lemon for brightness. Swap tahini for almond or cashew butter if sesame is unavailable; thin with warm water and add a pinch of salt. Use roasted carrots or butternut squash instead of sweet potatoes for a milder sweetness, and substitute golden beets if red beets are too earthy for your taste. For extra protein, add roasted chickpeas or a handful of cooked farro or quinoa to make this more of a grain bowl.

Serving Suggestions

Serve as a light main with a wedge of crusty bread or as a bright side alongside roasted chicken or grilled fish. Garnish with chopped parsley or mint and a scattering of toasted pumpkin seeds or walnuts for contrast. For a brunch menu, pair with a citrusy green salad and a soft-boiled egg for extra richness. Plate on a large white platter for color contrast or in individual bowls for elegant portioning. A final drizzle of olive oil and an extra squeeze of lemon bring the flavors to life at the table.

Cultural Background

This kind of composed vegetable salad draws on Mediterranean flavor principles: olive oil, lemon, and tahini are staples across Middle Eastern and Mediterranean cuisines. Roasting root vegetables to concentrate sugars is a universal technique that brings out depth and caramelized notes. Whipped fresh cheeses like ricotta or labneh have long been used to add creaminess and balance to warm, earthy vegetables in these traditions. This plate is a contemporary interpretation that blends those elements for modern home cooking.

Seasonal Adaptations

In winter, use ruby beets and sweet potatoes for peak flavor; add roasted Brussels sprouts for heartiness. In spring and summer, swap in new potatoes and roasted beets sparingly, and finish with fresh herbs like dill and chives. For holiday tables, add pomegranate seeds and toasted pistachios for color and crunch. Adjust roasting time for larger root pieces and consider finishing with a splash of aged balsamic for a sweeter, more festive finish.

Meal Prep Tips

Prep the roasted vegetables and whipped ricotta ahead of time and store separately. Keep the dressing in a small jar and the greens in a salad container lined with a paper towel to absorb excess moisture. At mealtime, reheat vegetables briefly in a hot oven, arrange the greens, add warm vegetables, top with avocado and ricotta, and drizzle. Portion into airtight containers for make-ahead lunches — include the dressing in a separate small container to maintain crispness.

This salad is one of those recipes that rewards small adjustments and personalization. Whether you make it as a weeknight main or a colorful side for company, it brings warmth, texture, and brightness to the table. I hope it becomes a staple in your rotation as it has in mine.