Preheat your oven to 400°F (200°C). Peel and chop the beets and sweet potatoes into small, even cubes. Toss them in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

While the vegetables roast, blend ricotta cheese with fresh lemon juice in a food processor until smooth.

In a bowl, whisk tahini, lemon juice, and water until creamy and pourable. Season with salt and pepper.

In a salad bowl, layer mixed greens, add roasted beets and sweet potatoes, then avocados.

Dollop whipped ricotta, drizzle with lemon-tahini sauce, and garnish with fresh herbs and nuts.