Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Elevate your next gathering with these Sweet Potato Rounds topped with creamy burrata, earthy roasted beets, and a vibrant walnut sage pesto. This recipe beautifully marries sweet and savory elements, making it an ideal appetizer or side dish for any occasion. With its stunning presentation and delightful flavors, it’s perfect for fall celebrations or casual dinners alike. Easy to prepare and versatile, this dish is sure to impress your guests while adding a splash of color to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 2 medium beets
- 8 oz burrata cheese
- 1 cup fresh sage leaves
- 1 cup fresh parsley leaves
- 1/2 cup walnuts
- 2 tbsp olive oil (plus more if needed)
- 1/3 cup grated Parmesan cheese
- 1/2 cup olive oil for pesto
- 1 clove garlic
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Drizzle of honey or balsamic glaze (optional)
- Extra walnuts and sage leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Slice sweet potatoes into ½-inch rounds and toss with olive oil, salt, and pepper.
- Dice the beets, season with olive oil, salt, and pepper, and place on a separate baking sheet.
- Roast both vegetables for 25-30 minutes until tender.
- For the walnut sage pesto, combine sage leaves, parsley, walnuts, garlic, lemon juice, salt, and pepper in a food processor. Blend while drizzling in olive oil until smooth.
- Assemble by placing roasted sweet potato rounds on a platter. Top each with burrata cheese, a spoonful of roasted beets, and a drizzle of pesto.
Nutrition
- Serving Size: 1 sweet potato round (65g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg