Let Me Tell You About This Salad (It’s a Keeper)

Okay, so I never thought I’d be the person raving about a salad—like, waving my fork in the air while everyone around the table is just trying to tuck in—but honestly, this Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta and Lemon-Tahini Drizzle is that kind of thing. The first time I made it was on a total whim, when I realized the only vegetables left in my fridge were one slightly suspicious beetroot (you know how they get those long, curly roots?) and a lone sweet potato. Toss in an avocado lounging on the counter? One thing led to another. Now, not sure if it’s dinner or a full-on celebration of colors and creamy stuff, but that’s sort of why I love it. And don’t be surprised if you end up eating most of the ricotta with a spoon while “taste-testing.” It’s a slippery slope, friend.

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle

Why I Make This (And Maybe You Will Too?)

I make this when I can’t decide if I’m in the mood for something hearty or fresh, or when I’m having one of those “I should eat more vegetables but also want cheese” sort of days. My family goes bonkers for the combination (except my nephew, but he’s in his “no foods can touch” phase; he’ll grow out of it, hopefully). The beetroot makes everyone feel extra virtuous, even if, underneath, they’re really just after the lemon-tahini drizzle. And if I’m honest, I’ve burnt sweet potatoes more times than I care to count, but here? Even the crispy bits are tasty. Win-win.

What You’ll Need (But With Leeway!)

2 medium beets, peeled and chopped (I sometimes roast them whole when I can’t be bothered to peel—just takes longer)
2 medium sweet potatoes, diced (butternut squash works in a pinch; once used regular potatoes, didn’t totally love it—your call)
1 ripe avocado, sliced (if it’s not quite ripe, mix a dash of olive oil and lemon on it—makes it less sad)
150g ricotta cheese (my gran was loyal to Galbani, but honestly, store brand is totally fine)
2 tbsp thick Greek yogurt (if you’re out, a splash of milk will get you by, but yogurt gives the fluffiest texture)
3 tbsp tahini (I’ve used peanut butter when desperate—DON’T do it. Just, don’t)
1 lemon, juiced (bottled lemon juice if that’s what you’ve got)
1 clove garlic, finely minced (skip if you hate garlic breath, it’s still solid without it)
Handful fresh parsley or coriander (cilantro, depending where you stand on the great debate)
Olive oil (good glug, about 2-3 tbsp)
Salt & pepper (to taste, always taste!)
Optional: toasted seeds or nuts, a handful of arugula (rocket), or even a poached egg if you’re feeling extra

Here’s How I Throw It Together

Roast the roots: Preheat your oven to, oh, around 200°C (400°F). Toss beets and sweet potato on a tray, slosh them with olive oil and a generous sprinkle of salt and pepper. Roast for about 35 minutes—give them a shake halfway through, but if you forget, I won’t tell.
Whip the ricotta: Plop ricotta and yogurt in a bowl. Whisk together until they’re fluffy. You can use a hand mixer if you love gadgets, but a fork and some elbow grease work too. (This is where I start taste-testing and sometimes forget to stop.)
Mix the drizzle: In a mug or jar, combine tahini, lemon juice, minced garlic, a splash of warm water, and a pinch of salt. Stir like you mean it. It’ll look weird and lumpy at first—just keep going! When it’s creamy, you’re golden. Add more water if it’s acting stodgy.
Slice that avocado: I slice it last so it stays green. If it starts to brown, squeeze a bit more lemon on it and shrug—still tasty.
Build the salad: On a big platter, swoosh (yes, swoosh) the whipped ricotta kind of in the center. Tumble roasted veggies on top. Scatter avocado slices and herbs wherever you see fit. Drizzle that tahini sauce all over. Chuck on some nuts or seeds if the mood strikes.
Eat immediately, preferably while everything’s a touch warm. If you want to get fancy, a poached egg perched on top is, in my humble opinion, peak dinner.

Stuff I’ve Learned (Sometimes the Hard Way)

Beets stain—don’t wear white, unless you like pink splotches as a fashion statement.
Whisk the ricotta till it’s light; don’t just smush it about. It really does make a fluffier base.
Once tried using pre-cooked beets form the shop. I mean, they’re… fine. Not the same depth, but workable if you’re tired.

If You Want to Play (Or Not!)

Once swapped in roasted carrots for beets when my local Tesco was out. Turned out sweet! Almost too sweet? But good with extra lemon.
Tried feta instead of ricotta. It made the whole thing kinda salty, so I added honey. Still, that version didn’t win any fans at my house.
If you’re vegan, swap in a plant-based cream cheese or thick coconut yogurt for the whipped ricotta layer. Still yum.

Tools and Kludgey Hacks

So technically you’re supposed to use a hand mixer for the ricotta; but when my old mixer died mid-recipe (RIP), I just used a balloon whisk and some determination. Works fine. For roasting, any battered baking tray will do. If you haven’t got parchment, just oil the tray, be brave, and scrub it later.

How to (Try To) Store Leftovers

You can store leftovers in an airtight container in the fridge for 24 hours, maybe a bit longer. But, honestly, in my house it never lasts more than a day! The avocado starts to get a bit sulky after a while, so if you plan ahead, maybe keep it separate and add fresh right before eating.

How I Serve It Up (And Maybe Overdo It)

Family tradition here is to pile it up on a big plate, let everyone dig in. Once, for a dinner party, I made individual plates with a little extra swirl of whipped ricotta for ~fancy~ points. But my favorite way is for lunch, with extra lemon wedges on the side (because I, apparently, can never have enough lemon).

Things I’ve Messed Up (So You Don’t Have To)

Roasting beet and sweet potato together? Totally fine, but give them space on the tray or you’ll get soggier veg than you bargained for.
Don’t try to skip the parchment—I spent ages soaking a tray because of this. Trust me, just use it if you can.
I once rushed the whipping step and the ricotta was kinda grainy. Not inedible, but not the best.

FAQ (Yes, These Are Real Questions from My Friends!)

Can you make this ahead of time? Kind of! You can roast the veggies ahead and keep them in the fridge, but the avocado goes brown and the ricotta loses some of its pizzazz when made too early. I like to do most bits in advance and then whip the cheese and slice avocado just before.
Can I skip the tahini? If you must! It adds a lovely nutty thing, but if you hate it, try a quick lemon-garlic vinaigrette instead. Not the same, but still tasty.
Is there a way to make it look pretty for guests? Yes! Swooshing the ricotta and artfully scattering the toppings gives it that “I totally didn’t just throw this together five minutes ago” vibe. But honestly, my best platters are usually the messy ones everyone goes back for seconds from.
Do the beets really have to be peeled? Nah, I’m lazy sometimes and just scrub them well. The skins crisp up a bit and, honestly, nobody at my table has noticed yet.

Oh—and just a random aside: one time, while making this, I answered the door for a parcel and locked myself out. So there’s my advice—don’t leave the house while veggies are roasting! Or, you know, just make sure you’ve got your keys around.

Roasted Beet, Sweet Potato & Avocado Salad with Whipped Ricotta & Lemon-Tahini Drizzle