Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto is a delightful dish that brings together the earthy flavors of sweet potatoes and beets. Topped with creamy burrata cheese and a fresh walnut sage pesto, this recipe is not only beautiful but also full of nutrition. It makes for a great appetizer or a light meal that everyone will love.
Why Make This Recipe
This recipe is perfect for many reasons. First, it combines vibrant colors and flavors, making it visually appealing and delicious. Second, the ingredients are healthy and packed with vitamins, and they fit well for various dietary preferences. Lastly, it’s straightforward to prepare and brings a touch of gourmet to your table without much effort.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto
Ingredients
- 2 medium sweet potatoes (sliced into 1⁄2-inch rounds)
- 2 tablespoons olive oil (for sweet potatoes)
- 1⁄2 teaspoon sea salt (for sweet potatoes)
- 1⁄4 teaspoon black pepper (for sweet potatoes)
- 2 medium beets (peeled and sliced)
- 1 tablespoon olive oil (for beets)
- 1⁄4 teaspoon salt (for beets)
- 1⁄4 teaspoon black pepper (for beets)
- 1⁄2 cup fresh sage leaves
- 1⁄4 cup toasted walnuts
- 1 clove garlic
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 cup olive oil (for pesto)
- 1⁄4 teaspoon salt (for pesto)
- 1 tablespoon lemon juice
- 1 ball burrata cheese (torn into pieces)
- 1⁄4 cup chopped toasted walnuts (for garnish)
- Fresh parsley (for garnish)
Directions
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Preheat your oven to 400°F (200°C). In a bowl, toss the sweet potato slices with olive oil, sea salt, and black pepper. Spread them in a single layer on a baking sheet. In another bowl, toss the beet slices with olive oil, salt, and black pepper, then place them on a separate sheet. Roast both for 25-30 minutes, flipping them halfway through, until they are tender and slightly caramelized.
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While the vegetables are roasting, prepare the walnut sage pesto. Blend the sage, walnuts, garlic, Parmesan cheese, olive oil, salt, and lemon juice in a food processor until the mixture is smooth.
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Once the sweet potato rounds and beets are ready, arrange the sweet potato rounds on a serving plate. Top each round with a slice of roasted beet, a spoonful of torn burrata cheese, and a drizzle of the walnut sage pesto. Finish with a sprinkle of chopped toasted walnuts and some fresh parsley for garnish.
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If you like, drizzle with extra olive oil. Serve warm or at room temperature.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto
These sweet potato rounds can be served as an appetizer during parties or as a side dish for dinner. They are best enjoyed fresh but can also be served at room temperature, making them versatile for any occasion.
How to Store Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto
If you have leftovers, store the components separately. Keep the sweet potato rounds and roasted beets in an airtight container in the fridge for up to three days. Store the walnut sage pesto in a separate container. Reheat the sweet potatoes and beets in the oven or microwave before serving again.
Tips to Make Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto
- Make sure the sweet potatoes and beets are sliced evenly for even cooking.
- Don’t skip the step of roasting; it brings out the natural sweetness of the vegetables.
- Adjust the seasoning based on your taste. Add more salt or lemon juice to the pesto if you like.
- Feel free to add other toppings like walnuts or even a splash of balsamic glaze for more flavor.
Variation
You can swap the burrata cheese with goat cheese or feta for a different taste. Additionally, if you want to add a bit of heat, sprinkle some chili flakes on top for a spicy kick.
FAQs
1. Can I use other vegetables instead of beets?
Yes, you can use roasted carrots, zucchini, or bell peppers for a different flavor.
2. Is burrata cheese hard to find?
Burrata can be found in most grocery stores, usually near the mozzarella. If unavailable, substitute with fresh mozzarella.
3. Can I prepare the ingredients ahead of time?
Yes, you can roast the sweet potatoes and beets a day in advance and store them in the fridge. Just reheat them before serving.
Making Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto is a simple way to impress your guests and enjoy a healthy meal. Enjoy!
