Preheat your oven to 400°F (200°C). Wash and peel the beets and sweet potatoes, then cut them into uniform cubes. Toss with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through.

While the vegetables are roasting, blend ricotta cheese in a food processor until smooth, about 2 minutes. Set aside until ready to assemble the salad.

Combine tahini, lemon juice, and a pinch of salt in a small bowl. Whisk until smooth, adding water if necessary to reach desired consistency. Adjust seasoning as needed.

In a large mixing bowl, layer greens first, then add roasted beets and sweet potatoes, followed by halved avocado and dollops of whipped ricotta.

Drizzle the lemon-tahini dressing over the salad and garnish with fresh herbs and toasted nuts or seeds. Serve immediately.