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
Scale
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.
