Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is a delightful dish that combines the sweetness of roasted sweet potatoes with the creaminess of burrata cheese and the earthiness of roasted beets. Topped with a flavorful walnut sage pesto, this dish is perfect as an appetizer or a side. It’s tasty, colorful, and sure to impress your family and friends!
Why Make This Recipe
This recipe is a wonderful way to enjoy healthy ingredients while indulging in rich flavors. The sweet potatoes provide a good source of vitamins and minerals, while burrata cheese adds a creamy texture. Roasted beets bring a pop of color and taste, and the walnut sage pesto ties everything together with its nutty and herbal notes. This dish not only looks beautiful but is also packed with nutrients and tastes amazing!
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Ingredients:
- 2 large sweet potatoes, sliced into 1⁄2-inch rounds
- Burrata cheese
- Roasted beets
- Walnut sage pesto
- Olive oil
- Salt
- Pepper
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato rounds with olive oil, salt, and pepper.
- Arrange the rounds on a baking sheet and roast for 25-30 minutes or until tender.
- While the sweet potatoes roast, prepare the walnut sage pesto by blending walnuts, sage, olive oil, and salt together.
- Once the sweet potatoes are done, layer them with burrata cheese and roasted beets.
- Drizzle with walnut sage pesto and serve warm.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Serve these sweet potato rounds warm on a large platter. You can arrange them in a nice pattern for an appealing look. They can be served as a side dish for any meal or as a light appetizer at a gathering. Optionally, you can add some fresh herbs for garnish.
How to Store Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within 2-3 days. To reheat, place them in the oven at a low temperature until warmed through. The burrata may lose some creaminess upon reheating, so it’s best to enjoy this dish fresh!
Tips to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
- Make sure to slice the sweet potatoes evenly for uniform cooking.
- You can roast extra beets and store them for other meals throughout the week.
- If you don’t have sage, you can use basil or parsley for the pesto.
Variation
Feel free to change up the toppings! You can try adding different cheeses like goat cheese or feta. You can also substitute the pesto with a balsamic glaze for a different flavor profile.
FAQs
1. Can I prepare the walnut sage pesto ahead of time?
Yes! You can make the pesto a day or two in advance. Just store it in an airtight container in the refrigerator.
2. Can I use other types of potatoes?
Yes, you can use other potatoes, but sweet potatoes add a unique sweetness and are more nutritious.
3. Is this recipe vegetarian?
Yes, this recipe is vegetarian as it includes no meat or seafood. It’s perfect for those following a vegetarian diet.
