Description
A vibrant salad featuring roasted sweet potatoes and beets, creamy whipped ricotta, and a zesty tahini-lemon drizzle, topped with crunchy macadamia nuts.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 3 medium beets, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1/2 cup ricotta cheese
- 2 tablespoons cream or milk (for whipping)
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon chili-infused olive oil (or plain olive oil + chili flakes)
- 1/4 cup roasted macadamia nuts, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender.
- While the vegetables are roasting, whip the ricotta cheese with cream or milk until soft and fluffy.
- In a small bowl, whisk together tahini, lemon juice, and chili-infused olive oil to make the drizzle.
- Once the sweet potatoes and beets are roasted, let them cool slightly.
- To assemble the salad, combine the roasted vegetables and diced avocado in a large bowl. Drizzle with the tahini-lemon dressing and gently mix to combine.
- Serve the salad topped with the whipped ricotta and sprinkle with roasted macadamia nuts. Enjoy!
Notes
Best served fresh, can be stored for up to three days. Customize with other roasted vegetables or nuts as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American