Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. On the same sheet, spread out the sweet potato cubes in a single layer. Roast everything for about 30–35 minutes, until tender.

While the vegetables roast, prepare the lemon-tahini drizzle. Whisk together tahini, fresh lemon juice, and a pinch of salt.

In a mixing bowl, add ricotta cheese and beat until fluffy, about 2-3 minutes. Adjust with water if necessary.

Once the vegetables cool, slice the avocado in half, remove the pit, scoop out the flesh, and cut into pieces. Drizzle with lemon juice.

In a large serving bowl, layer fresh greens, followed by the roasted beets, sweet potatoes, and avocado pieces. Add whipped ricotta and drizzle with lemon-tahini sauce.

Sprinkle with toasted nuts/seeds and fresh herbs, if using, and serve immediately.