Description
A vibrant and hearty salad featuring roasted beets and sweet potatoes, creamy whipped ricotta, fresh avocado, crunchy pistachios, and a sweet-spicy hot honey drizzle. Perfect as a side or light main.
Ingredients
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup whole-milk ricotta
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 large avocado, sliced
- 1/2 cup shelled pistachios, roughly chopped
- 2 tablespoons hot honey (or regular honey mixed with a pinch of cayenne)
- Fresh mint or basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss beet and sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- While vegetables roast, prepare whipped ricotta: In a food processor or blender, combine ricotta, heavy cream, honey, and vanilla. Blend until smooth and fluffy. Season with a pinch of salt. Set aside.
- To assemble, spread whipped ricotta on a serving platter. Arrange roasted beets and sweet potatoes over the ricotta. Top with avocado slices and sprinkle with pistachios. Drizzle with hot honey and garnish with fresh herbs if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American