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

Get ready to indulge in a dish that’s as beautiful as it is delicious! These sweet potato rounds topped with creamy burrata, earthy roasted beets, and a fragrant walnut sage pesto are an absolute showstopper. Whether you’re looking for a stunning appetizer or a fresh and unique side dish, this one will steal the spotlight.

The sweetness of the roasted sweet potatoes perfectly complements the rich, creamy burrata and the bold, nutty pesto. The roasted beets add a pop of color and flavor, making each bite a little celebration of autumn in a dish. Trust me, this is the kind of meal that will make your tastebuds do a happy dance.

Why You’ll Love Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

This dish isn’t just another pretty plate—it’s an experience. Here’s why this recipe is a keeper:

Versatile

Perfect for any occasion! Whether you’re serving it as a stunning appetizer for guests, a unique side at dinner, or even a light, fresh meal on its own, this dish is adaptable for all sorts of occasions.

Budget-Friendly

Even though this dish feels fancy, it doesn’t break the bank. Sweet potatoes, beets, and walnuts are affordable and full of flavor. Plus, a little burrata goes a long way!

Quick and Easy

While this dish looks fancy, it’s actually very simple to make. Once the ingredients are prepped, it’s just a matter of assembling. Perfect for impressing guests with minimal effort.

Customizable

Not a fan of beets? No problem! You can swap them for roasted carrots or even sautéed mushrooms for a different twist. You can also play around with the pesto, using different nuts or herbs to match your taste.

Fresh and Flavorful

The combination of roasted vegetables, creamy cheese, and fresh pesto makes for a bright, balanced, and utterly flavorful dish. It’s fresh, but hearty, with just the right balance of textures.

Ingredients

Here’s the beauty of this dish—it’s made with simple, fresh ingredients that come together to make something really special:

Sweet Potatoes

The base of the dish. Roasted until crispy on the outside and tender on the inside, they provide a perfect canvas for all the toppings.

Burrata

A creamy, indulgent cheese that adds richness and a luxurious texture to the dish. It’s the perfect complement to the sweet potatoes.

Roasted Beets

These bring a burst of color and an earthy flavor that pairs beautifully with the sweet potatoes and pesto. They’re roasted to bring out their natural sweetness.

Walnuts

Used in the walnut sage pesto, they add a deep, nutty flavor that balances out the other ingredients. You could also toast them for a bit of extra crunch!

Sage

Fresh sage is the key herb in the pesto, giving it a savory, aromatic quality that takes this dish to the next level.

Parmesan Cheese

A little grated Parmesan adds richness and helps bind the pesto together, giving it a delicious umami flavor.

Olive Oil

For making the pesto and drizzling over the sweet potatoes, it adds a touch of richness and helps to bring all the flavors together.

Garlic

A small amount of garlic in the pesto provides a punch of flavor that brightens everything up.

Lemon

A squeeze of lemon juice brings brightness to the pesto, adding a fresh, zesty contrast to the richness of the burrata.

Instructions

Ready to create this mouthwatering dish? Let’s get started!

Preheat the Oven

Start by preheating your oven to 400°F (200°C). Then, line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Roast the Sweet Potatoes

Slice the sweet potatoes into 1/2-inch rounds. Place them on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until they’re crispy on the outside and tender inside.

Roast the Beets

While the sweet potatoes are roasting, wrap your beets in foil and place them on a separate baking sheet. Roast them for about 45 minutes to an hour, or until they’re fork-tender. Once they’re done, let them cool slightly, peel off the skins, and slice them into small wedges.

Make the Walnut Sage Pesto

In a food processor, combine the walnuts, fresh sage leaves, Parmesan cheese, garlic, and a pinch of salt. Pulse until everything is finely chopped. Then, with the food processor running, drizzle in the olive oil until the pesto reaches a smooth consistency. Add lemon juice to taste and adjust the seasoning if needed.

Assemble the Dish

Once the sweet potato rounds are roasted and the beets are ready, it’s time to assemble! Arrange the sweet potato rounds on a platter or serving dish. Top each round with a generous piece of burrata. Then, add a few slices of roasted beets on top, followed by a drizzle of walnut sage pesto.

Serve and Enjoy

Garnish with a few extra sage leaves, a sprinkle of salt, and a little more freshly ground black pepper. Serve immediately, and enjoy!

Nutrition Facts

Servings: 4 (about 2-3 sweet potato rounds per person)

Calories per serving: 330 kcal
Total Fat: 21g

• Saturated Fat: 5g
• Trans Fat: 0g
  Cholesterol: 25mg
  Sodium: 230mg
  Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 8g
  Protein: 8g
  Vitamin A: 280%
  Vitamin C: 20%
  Calcium: 15%
  Iron: 10%

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour (sweet potatoes and beets can roast simultaneously)
Total Time: 1 hour 15 minutes

How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

These sweet potato rounds can be served in so many delicious ways:

As an Appetizer

These little beauties make the perfect appetizer at dinner parties or gatherings. They’re visually stunning and full of flavor, ensuring your guests will rave about them.

As a Side Dish

Pair them with roasted chicken, grilled fish, or a light salad. They add a sophisticated touch to any meal.

For Brunch

This is a great dish for brunch, especially if you’re serving it alongside some fresh greens or a poached egg for added protein.

As a Light Meal

The combination of sweet potatoes, burrata, and pesto makes this a hearty, but light meal on its own. Add a side of greens to make it more filling if you like!

Additional Tips

Here are a few tips to get the most out of this recipe:

Make It Ahead

You can roast the sweet potatoes and beets ahead of time and store them in the fridge for up to 3 days. Just assemble the dish when you’re ready to serve.

Nut-Free Option

If you have a nut allergy, you can substitute the walnuts with sunflower seeds or pumpkin seeds for a similar texture and flavor.

Pesto Variations

Feel free to experiment with the pesto! You can use different nuts like almonds or pine nuts or swap out the sage for basil for a more traditional pesto flavor.

Dairy-Free Option

For a dairy-free version, you can skip the Parmesan in the pesto or use a plant-based alternative.

FAQ Section

Q1: Can I make this ahead of time?

A1: Yes, you can roast the sweet potatoes and beets ahead of time and store them in the fridge. Just assemble the dish right before serving.

Q2: Can I substitute burrata with another cheese?

A2: Absolutely! If you can’t find burrata, fresh mozzarella or goat cheese would work wonderfully.

Q3: Can I use pre-cooked beets?

A3: Yes, pre-cooked beets are a great time-saver. Just be sure to slice them thinly before using them in the dish.

Q4: Can I make the pesto without a food processor?

A4: Yes! You can use a mortar and pestle or finely chop everything by hand if you don’t have a food processor. Just make sure to chop the walnuts and sage very finely.

Q5: Can I use other herbs in the pesto?

A5: Absolutely! While sage is the star in this recipe, you could use basil, thyme, or even a mix of herbs to give the pesto your own twist.

Q6: Can I serve this dish cold?

A6: You can serve the dish cold, but the sweet potatoes and beets are best enjoyed warm for the ultimate flavor.

Q7: How do I store leftovers?

A7: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to avoid losing the texture of the sweet potatoes and burrata.

Q8: Can I freeze the pesto?

A8: Yes, you can freeze the pesto! Just place it in an airtight container or ice cube tray for easy portioning. Thaw it in the fridge when you’re ready to use.

Q9: What’s a good substitute for sweet potatoes?

A9: If you don’t have sweet potatoes, you can use regular potatoes or even butternut squash for a similar texture and flavor.

Q10: Can I add protein to this dish?

A10: Definitely! Grilled chicken, salmon, or a poached egg would all be great additions to make this dish more filling.

Conclusion

These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are truly a showstopper. They combine earthy, sweet, creamy, and nutty flavors in the most delightful way. Whether you’re looking for a gorgeous appetizer or a light meal, this dish has you covered. Plus, it’s easy to make, so you’ll spend more time enjoying it than stressing over the prep. Enjoy every bite!

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