Preheat your oven to 425°F (220°C) while you prepare the beets and sweet potatoes. Peel and chop the sweet potatoes into 1-inch cubes and wrap the beets in foil. Place both on a baking sheet; roast for 25-30 minutes until tender and caramelized, tossing halfway through. The sweet potatoes should be golden, and the beets should easily pierce with a fork.

In a mixing bowl, add ricotta cheese along with a splash of lemon juice and a pinch of salt. Using a hand mixer or a whisk, blend until it reaches a smooth, creamy consistency—this should take about 1-2 minutes. Set this silky whipped ricotta aside.

In a small bowl, whisk together tahini, the remaining lemon juice, and enough water to achieve a pourable consistency. Season with salt to taste, and mix well until combined—about 1-2 minutes.

In large serving bowls, layer your roasted beets and sweet potatoes, followed by fresh greens. Cut the avocado in half, remove the pit, and slice it into wedges; gently place these atop the roasted vegetables. Add dollops of your whipped ricotta.

Finish by generously drizzling the lemon-tahini dressing over everything. Sprinkle with optional nuts or seeds for crunch and finish with fresh herbs if desired. Serve immediately.