Description
These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a flavorful and elegant appetizer or side dish. The natural sweetness of roasted sweet potatoes pairs perfectly with creamy burrata, earthy beets, and a rich, herby walnut sage pesto. This dish is packed with nutrients, making it a delicious and healthy addition to any meal. Whether you’re looking for fine dining recipes, homemade recipes, or quick dinner ideas, this vibrant dish is sure to impress.
Ingredients
Units
Scale
For the Sweet Potatoes:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
For the Roasted Beets:
- 2 medium beets, peeled and diced
- 1 tbsp olive oil
For the Walnut Sage Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup Parmesan cheese (or nutritional yeast for a vegan option)
- 1/2 cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For Assembly:
- 8 oz burrata cheese, torn into pieces
- 1/4 cup toasted walnuts, chopped (for garnish)
- Fresh sage leaves (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato rounds with olive oil, black pepper, and smoked paprika. Arrange in a single layer on one side of the baking sheet.
- Toss the diced beets with 1 tbsp olive oil and spread them on the other side of the sheet.
- Roast for 25-30 minutes, flipping the sweet potatoes halfway through, until they are golden and tender.
- While the vegetables roast, prepare the pesto: Blend walnuts, sage, basil, garlic, Parmesan (or nutritional yeast), olive oil, lemon juice, salt, and pepper in a food processor until smooth. Adjust seasoning as needed.
- Once the sweet potatoes and beets are done, assemble by topping each sweet potato round with a piece of burrata, a spoonful of roasted beets, and a drizzle of walnut sage pesto.
- Garnish with extra toasted walnuts and fresh sage leaves. Serve immediately.
Notes
- For extra crunch, add roasted pumpkin seeds or pine nuts.
- Swap burrata for goat cheese or ricotta for a different flavor profile.
- This recipe can be made vegan by replacing burrata with cashew-based cheese and using nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 25 g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg