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Food 26/04/2025 08:36

Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto

A vibrant and flavorful dish featuring roasted sweet potato slices topped with creamy burrata, earthy roasted beets, and a rich walnut sage pesto—a perfect balance of textures and flavors!
Ingredients
For the Sweet Potato Rounds:
2 medium sweet potatoes (sliced into ½-inch rounds)
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
For the Roasted Beets:
2 medium beets (peeled and sliced)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For the Walnut Sage Pesto:
½ cup fresh sage leaves
¼ cup toasted walnuts
1 clove garlic
¼ cup grated Parmesan cheese
¼ cup olive oil
¼ teaspoon salt
1 tablespoon lemon juice
For the Assembly:
1 ball burrata cheese (torn into pieces)
¼ cup chopped toasted walnuts
Fresh parsley for garnish
Instructions
Roast the Sweet Potatoes & Beets:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss sweet potato slices with olive oil, sea salt, and black pepper. Arrange in a single layer on a baking sheet.
Toss beet slices with olive oil, salt, and black pepper. Place on a separate sheet.
Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare the Walnut Sage Pesto:
In a food processor, blend sage, walnuts, garlic, Parmesan cheese, olive oil, salt, and lemon juice until smooth.
Assemble the Dish:
Arrange roasted sweet potato rounds on a serving plate.
Top each with a slice of roasted beet, a spoonful of burrata, and a drizzle of walnut sage pesto.
Sprinkle with chopped toasted walnuts and garnish with fresh parsley.
Serve & Enjoy!
Drizzle with extra olive oil if desired. Serve warm or at room temperature

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