Ingredients:

  • 3 medium red or golden beets, peeled and 1/2-inch cubed
  • 2 large sweet potatoes, peeled and 1/2-inch cubed
  • 2 tbsp Avocado oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/2 tsp Smoked paprika
  • 1 cup Whole milk ricotta cheese, strained
  • 1 tbsp Extra virgin olive oil
  • Zest of 1 lemon
  • 1 pinch flaky sea salt
  • 1/3 cup Premium runny tahini
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic, microplaned
  • 1 tsp Maple syrup
  • 3 tbsp Warm water
  • 2 Ripe Hass avocados, sliced or cubed
  • 3 cups Baby arugula
  • 1/4 cup Toasted pepitas
  • 1/4 cup Fresh mint leaves, torn

Instructions:

  1. Preheat oven to 400°F (200°C) until the heat is consistent and radiating.
  2. Toss the cubed beets and sweet potatoes with avocado oil, sea salt, black pepper, and smoked paprika until every cube glints with oil. Spread the vegetables in a single layer, ensuring they aren't touching until you see clear space between each piece.
  3. Roast for 35 minutes, flipping halfway through, until the edges are charred and the centers are tender when pierced.
  4. In a small bowl or processor, combine 1 cup strained ricotta, 1 tbsp olive oil, lemon zest, and a pinch of flaky salt until the mixture looks like whipped cream.
  5. Whisk 1/3 cup tahini, 2 tbsp lemon juice, microplaned garlic, 1 tsp maple syrup, and 3 tbsp warm water until the sauce is silken and pours in a thin ribbon.
  6. Lay a base of 3 cups baby arugula on a large platter until the greens form a lush, even bed.
  7. Spoon the whipped ricotta over the arugula, followed by the warm roasted roots and 2 sliced avocados until the colors are scattered beautifully.
  8. Drizzle the tahini sauce generously and top with 1/4 cup toasted pepitas and 1/4 cup torn mint until the salad looks textured and layered.