Ingredients
✓ 2 medium beets, peeled and cubed
✓ 1 large sweet potato, peeled and cubed
✓ 1 ripe avocado, diced
✓ 1 cup ricotta cheese
✓ 2 tablespoons tahini
✓ 1 lemon, juiced
✓ 2 tablespoons olive oil
✓ Salt and pepper to taste
✓ Fresh herbs for garnish (optional)
Instructions
✓ Preheat oven to 400°F (205°C)
✓ Prepare vegetables by peeling and cutting them into cubes
✓ Toss in olive oil, salt, and pepper
✓ Roast vegetables on a baking sheet for about 20-30 minutes or until tender and caramelized
✓ Whisk together lemon juice, tahini, remaining tablespoon of olive oil, and a pinch of salt to make the dressing
✓ Dice avocado into bite-sized pieces
✓ Mix roasted vegetables with ricotta cheese
✓ Pour the prepared dressing over the salad and toss everything together
✓ Taste and adjust seasoning if necessary
✓ Serve in individual bowls or on a large platter
Notes
Ensure vegetables are evenly seasoned before roasting. The dressing can be adjusted according to taste.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15