YumPost Easy Recipes, Big Flavors
Related Articles
with Whipped Ricotta & Lemon-Tahini Drizzle
A vibrant, nourishing, flavor-packed salad that combines roasted veggies, creamy avocado, airy whipped ricotta, and a bright lemon-tahini drizzle. Fresh, colorful, and restaurant-worthy!
𝐊𝐜𝐚𝐥: ~520 per serving
🥗 with Whipped Ricotta & Lemon-Tahini Drizzle
🍽️ 𝐒𝐞𝐫𝐯𝐞𝐬: 2
🔥 𝐊𝐜𝐚𝐥: ~520 per serving
(Colorful • Fresh • High-fiber • Antioxidant-rich)
📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Salad
• 2 medium beets, peeled & cubed
• 2 cups sweet potato, cubed
• 1 can chickpeas, rinsed & dried
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt & pepper to taste
• 2 ripe avocados, cubed
• ½ cup pickled red onions
• Fresh mint leaves
• 1 tbsp black sesame seeds
For the Whipped Ricotta
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tsp lemon zest
• Pinch of salt
For the Lemon-Tahini Drizzle
• 3 tbsp tahini
• 1½ tbsp lemon juice
• 1 tbsp warm water (to thin, if needed)
• Pinch of salt
🥄 𝐒𝐭𝐞𝐩𝐬
1️⃣ Roast the Beets, Sweet Potatoes & Chickpeas
• Preheat oven to 400°F (200°C).
• Toss beets, sweet potatoes & chickpeas with olive oil, smoked paprika, salt & pepper.
• Spread on a baking sheet and roast 25–30 minutes, until tender & slightly crispy.
2️⃣ Make the Whipped Ricotta
• In a bowl, whisk (or blend) ricotta with olive oil, lemon zest & a pinch of salt.
• Whip until creamy and light.
3️⃣ Prepare the Lemon-Tahini Drizzle
• Mix tahini with lemon juice & salt.
• Add a bit of warm water until smooth and pourable.
4️⃣ Assemble the Salad
• Arrange roasted veggies on a large plate.
• Add cubed avocado, pickled onions & fresh mint.
• Top with dollops of whipped ricotta.
• Drizzle with lemon-tahini sauce.
• Finish with black sesame seeds.