Autumn Harvest Platter Salad with Whipped Ricotta, Tahini-Lemon Drizzle & Roasted Macadamias
Ingredients:
2 medium sweet potatoes, peeled and cubed
3 medium beets, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 ripe avocado, diced
1/2 cup ricotta cheese
2 tablespoons cream or milk (for whipping)
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon chili-infused olive oil (or plain olive oil + chili flakes)
1/4 cup roasted macadamia nuts, roughly chopped
Pickled red onions, for garnish
Fresh mint leaves, for garnish
1 teaspoon black sesame seeds
Directions:
Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
Toss sweet potato and beet cubes in olive oil, season with salt and pepper, and roast for 25–30 minutes, or until golden and tender. Allow to cool slightly.
While veggies roast, whip ricotta with cream or milk using a hand mixer or whisk until smooth and fluffy. Set aside.
In a small bowl, mix tahini and lemon juice. Thin with 1–2 teaspoons of water until drizzle consistency is reached.
Arrange roasted sweet potato and beet cubes along a long serving platter. Tuck in avocado chunks between the vegetables.
Add dollops or swirls of whipped ricotta across the salad.
Drizzle with tahini-lemon sauce and chili-infused olive oil.
Sprinkle with roasted macadamia nuts, black sesame seeds, and pickled red onions. Garnish with fresh mint leaves.
Serve at room temperature as a vibrant, crowd-pleasing side or light main dish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 4–6 servings
