Preheat your oven to 425°F (220°C). Peel and chop sweet potatoes and beets. Arrange on separate baking sheets, drizzle with olive oil and salt, and toss to coat.

Roast sweet potatoes for about 25–30 minutes and beets for about 35–40 minutes until tender. Let cool slightly.

In a food processor, blend ricotta cheese with a pinch of salt until smooth. Substitute with plant-based ricotta for vegan option.

In a bowl, whisk together tahini, lemon juice, and a pinch of salt until silky. Thin with water if too thick.

In a serving bowl, create a bed of greens, layer with roasted sweet potatoes, beets, and avocado. Optionally sprinkle herbs.

Top with whipped ricotta and lemon-tahini drizzle, and garnish with toasted nuts or seeds. Serve immediately.