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Roasted Beet, Sweet Potato & Avocado Salad

Colorful Roasted Beet, Sweet Potato & Avocado Salad Delight

This Roasted Beet, Sweet Potato & Avocado Salad is a vibrant celebration of flavors and nutrients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Beets Substitute with pre-cooked beets for convenience.
  • 2 cups Sweet Potatoes Can replace with butternut squash if desired.
  • 1 medium Avocado Use lemon juice to prevent browning once sliced.
  • 4 cups Fresh Greens Choose your favorite, e.g., spinach or arugula.
For the Whipped Ricotta
  • 1 cup Ricotta Cheese Substitute with plant-based ricotta or cashew cream for vegan option.
For the Lemon-Tahini Drizzle
  • 1/4 cup Tahini Mix with lemon juice to taste.
  • 2 tablespoons Lemon Juice Fresh juice is best for brightness.
  • 2 tablespoons Water Add incrementally to achieve desired consistency.
Optional Garnishes
  • 1/4 cup Fresh Herbs e.g., parsley or mint.
  • 1/4 cup Toasted Nuts/Seeds e.g., pumpkin seeds or walnuts.

Equipment

  • Oven
  • Baking sheet
  • Food processor
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into bite-sized pieces, and wrap the cleaned beets in aluminum foil. Place both on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are golden and tender, and the beets are easily pierced with a fork.
  2. While the vegetables roast, combine ricotta cheese in a food processor. Blend on high until creamy and smooth, which should take about 1–2 minutes.
  3. In a small bowl, whisk together tahini and fresh lemon juice until smooth. Gradually add water, stirring continuously until you achieve a drizzle-able consistency.
  4. Once the roasted beets and sweet potatoes have cooled slightly, slice the avocado and get ready to assemble. On a bed of fresh greens, layer the roasted beets, sweet potatoes, and avocado. Drizzle the lemon-tahini mixture generously over the top.
  5. Top the salad with dollops of the whipped ricotta and sprinkle with your choice of fresh herbs and toasted nuts or seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For a vibrant and delicious salad, ensure to slice the avocado right before serving to maintain freshness. Adjust the lemon-tahini drizzle per your taste preference.

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