There is something truly magical about the harmony of flavors in the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe. Imagine tender, golden sweet potato slices roasted to perfection, topped with creamy, dreamy burrata cheese, vibrant roasted beets, and a bright, herbaceous walnut sage pesto that ties everything together beautifully. This dish brings warmth, color, and an irresistible combination of textures to the table — perfect for cozy gatherings or an impressive vegetarian main. Each bite feels like a celebration of fall’s bounty with a touch of gourmet flair.
Ingredients You’ll Need
Getting the ingredients right is half the fun and the secret to nailing this dish. The list is simple but packed with elements that bring texture, flavor, and visual appeal to the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe.
- Sweet potatoes: Choose large, firm ones for ideal slicing and roasting to tender, golden rounds.
- Olive oil: Essential for roasting and making the pesto, it adds a lovely richness and helps achieve beautiful caramelization.
- Salt and pepper: Classic seasonings that elevate and balance the natural sweetness and earthiness of your vegetables.
- Beet: The star for roasting alongside your sweet potatoes, bringing deep color and a sweet, earthy flavor contrast.
- Burrata cheese: Creamy and luscious, it’s the indulgent topping that melts gently over the warm rounds.
- Fresh thyme or microgreens (optional): To add freshness and a lovely herbaceous note as a final garnish.
- Walnuts: Toasted to bring a deep nuttiness crucial for the pesto’s texture and flavor.
- Fresh sage leaves: Bright and aromatic, these define the pesto’s unmistakable taste.
- Fresh parsley: Adds a vibrant green color and mild herbal undertone to balance the sage.
- Garlic clove: Gives the pesto a zesty, pungent kick.
- Grated Parmesan cheese: Provides a salty, savory depth to the pesto.
- Lemon juice: A splash of acidity that brightens and tightens the flavor profile.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Step 1: Roast the Sweet Potato Rounds
Start by preheating your oven to 400°F (200°C). Slice your sweet potatoes into 1/2-inch rounds, then toss them with olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet to ensure they roast evenly without sticking. Roast for 25 to 30 minutes, flipping halfway through so both sides get golden and tender. The result? Sweet, lightly caramelized rounds bursting with natural sweetness.
Step 2: Roast the Beets
While the sweet potatoes are roasting, prepare the diced beets tossed with olive oil, salt, and pepper on a separate baking sheet. Roasting them alongside the sweet potatoes allows for synchronized cooking. After 25 to 30 minutes, the beets should be caramelized on the edges and perfectly fork-tender, adding an earthy sweetness and vivid splash of color to the dish.
Step 3: Prepare the Walnut Sage Pesto
As your vegetables finish roasting, it’s time to make that stunning walnut sage pesto. In a food processor, combine toasted walnuts, fresh sage and parsley leaves, minced garlic, lemon juice, and grated Parmesan. Pulse everything until finely chopped. Then, while the processor is running, stream in the olive oil gradually until the pesto reaches your preferred consistency — silky but with a little texture. Don’t forget to taste and tweak salt and pepper to your liking. This pesto is the herbaceous, nutty marvel that makes the recipe truly unique.
Step 4: Assemble Your Sweet Potato Rounds
Once the sweet potato rounds and beets have cooled slightly, gather your components for a beautiful assembly. Spoon a generous dollop of pesto onto each round, top with a piece of burrata, and carefully add a few roasted beet cubes on top. The creaminess of the cheese with the brightness of pesto and earthiness of beets is nothing short of spectacular.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Garnishes
A sprinkle of fresh thyme leaves or vibrant microgreens not only adds a beautiful finishing touch visually but also infuses each bite with a refreshing herbaceous lift. A quick crack of black pepper before serving can also enhance all the flavors superbly.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette or alongside a warm grain like quinoa or farro for a heartier meal. The Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe stands out as a stunning appetizer but can also anchor a vegetarian lunch or dinner perfectly.
Creative Ways to Present
For dinner parties, try serving these rounds on a rustic wooden board for a charming, shareable platter. Alternatively, lay them out on a large white ceramic dish to let the vibrant colors pop. You can even skewer a few rounds for a fun bite-sized presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the roasted sweet potatoes and beets separately from the pesto and cheese in airtight containers in the fridge. This will keep each element fresh and preserve their textures for up to 3 days.
Freezing
While the roasted vegetables freeze well individually, burrata cheese does not freeze successfully. Store the pesto in a freezer-safe container or ice cube tray for ease of portioning, and thaw gently before use.
Reheating
Reheat the roasted sweet potatoes and beets gently in a low oven or on the stovetop to maintain their texture without drying out. Add the burrata fresh after warming, and drizzle with pesto right before serving to maintain the fresh flavors of the dish.
FAQs
Can I use a different cheese instead of burrata?
Absolutely! Fresh mozzarella or creamy ricotta can be delightful substitutes if burrata is unavailable. Each offers a mild creaminess that complements the other flavors.
Is it possible to make the pesto without a food processor?
Yes! You can finely chop the walnuts, herbs, and garlic by hand and whisk in olive oil and lemon juice. It takes a bit more elbow grease but delivers equally fresh results.
Can this recipe be made vegan?
For a vegan version, omit the burrata and Parmesan cheese or swap them with plant-based alternatives like cashew cheese and nutritional yeast in the pesto. The flavors will still shine beautifully.
How far in advance can I prepare this dish?
Roast the vegetables and prepare the pesto up to 2 days in advance for easy assembly later. Keep components refrigerated and bring to room temperature before assembling for the best flavor.
What wine pairs well with Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe?
A crisp white like Sauvignon Blanc or a light Pinot Noir complements the earthy sweetness and creamy textures perfectly, enhancing the overall experience.
Final Thoughts
If you’re craving a dish that is as stunning as it is delicious, the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is your new go-to. It’s bursting with warm, cozy flavors and textures that feel thoughtfully balanced yet wonderfully simple. I promise this recipe will brighten any table and impress your guests with its beautiful fall colors and gourmet taste. Go ahead, make it your next appetizer or main — it’s sure to become a favorite.
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Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12–16 rounds (4–6 servings)
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is a vibrant fall-inspired appetizer that combines tender roasted sweet potatoes and caramelized beets with creamy burrata and a fragrant walnut sage pesto. This dish is perfect for entertaining or as a vegetarian main course, offering a delightful balance of flavors and textures.
Ingredients
Main Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large beet, peeled and diced
- 1 tablespoon olive oil (for roasting beets)
- 1 ball (4 oz) burrata cheese, torn into pieces
- Fresh thyme or microgreens for garnish (optional)
Walnut Sage Pesto
- 1/2 cup walnuts, toasted
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley
- 1 clove garlic, minced
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and beets.
- Roast Sweet Potatoes: Toss the sweet potato rounds with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until they are tender and golden brown.
- Roast Beets: On a separate baking sheet, toss the diced beets with olive oil, salt, and pepper. Roast alongside the sweet potatoes for 25–30 minutes until the beets are caramelized and fork-tender.
- Prepare Walnut Sage Pesto: While the vegetables roast, combine toasted walnuts, fresh sage, fresh parsley, minced garlic, lemon juice, and grated Parmesan cheese in a food processor. Pulse until finely chopped. With the processor running, drizzle in olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
- Assemble the Rounds: Once the sweet potatoes and beets are roasted, place a small spoonful of walnut sage pesto on each sweet potato round. Top each with a piece of torn burrata and a few roasted beet cubes.
- Garnish and Serve: Garnish with fresh thyme or microgreens if desired. Serve warm or at room temperature for the best flavor experience.
Notes
- This dish works wonderfully as a fall-inspired appetizer or a vegetarian main course.
- You can prepare the walnut sage pesto and roast the vegetables in advance to make assembly quicker and easier.
- For added texture, consider toasting the walnuts just before making the pesto to release their flavor.
- Use fresh herbs for the pesto to ensure vibrant flavor; dried herbs won’t provide the same freshness.
- Serve with crusty bread or as part of a charcuterie board for a complete snack or light meal.
