If you’re craving a dish that perfectly balances vibrant flavors, lovely textures, and a touch of elegance, then you have to try this Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe. It’s a brilliant combination where the natural sweetness of tender roasted sweet potatoes meets the creamy indulgence of burrata, the earthy, roasted beets add a colorful pop, and the rich, herby walnut sage pesto ties everything together in one unforgettable bite. Perfect as an appetizer or a sophisticated side, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a vital role in the final dish, contributing to the texture, flavor, and visual appeal that make this recipe stand out. From the sweet and hearty sweet potatoes to the fragrant herbs in the pesto, every component shines.
- 2 large sweet potatoes: Peeled and sliced into 1/2-inch rounds for perfect roasting and bite-sized portions.
- 2 tbsp olive oil: Helps achieve that golden, crisp edge on the sweet potato rounds.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- 1 cup roasted beets: Diced to add earthy sweetness and vibrant color.
- 8 oz burrata cheese: Creamy and luscious, it adds rich, melty goodness on top of each round.
- 1/2 cup walnuts: Key for the pesto’s nutty crunch and depth.
- 1/4 cup fresh sage leaves: Provides an aromatic herbal note to the walnut sage pesto.
- 1/4 cup fresh parsley: Adds freshness and balances the sage in the pesto.
- 1/4 cup grated Parmesan cheese: Brings a salty, umami boost to the pesto.
- 1 garlic clove: Adds a subtle kick without overpowering the other flavors.
- 1/2 cup olive oil (for pesto): Ensures the pesto is silky and easy to spread.
- 1 tbsp lemon juice: Brightens up the pesto with a zesty touch.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Toss the peeled sweet potato rounds in olive oil, salt, and black pepper. Arrange them patiently on a baking sheet lined with parchment paper, making sure they are in a single layer for even roasting. Slide them into the oven and roast for 25 to 30 minutes, flipping halfway through to get that perfect tender inside with a slightly crispy edge.
Step 2: Prepare the Walnut Sage Pesto
While the sweet potatoes roast, you can get busy with the pesto. In a food processor, combine walnuts, fresh sage, parsley, grated Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse this mixture until finely chopped, then slowly add the olive oil in a steady stream until you reach a smooth, spreadable consistency. Taste and adjust the seasoning if needed—this pesto is the heart of the recipe, so make sure it sings!
Step 3: Assemble the Dish
Once your sweet potato rounds are perfectly roasted, transfer them to a serving platter. On each round, add a generous spoonful of creamy burrata, a few pieces of roasted beet, and a dollop of the luscious walnut sage pesto. This layering is where the magic happens—each bite combines crunch, creaminess, earthiness, and herbal brightness for a truly delightful experience.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Garnishes
Adding a few finishing touches can truly elevate this dish. Consider sprinkling some crushed toasted walnuts on top for extra crunch or scattering microgreens for a fresh, peppery bite. A drizzle of high-quality extra virgin olive oil or a light squeeze of lemon over the top can amplify the flavors beautifully just before serving.
Side Dishes
This recipe pairs wonderfully with simple, complementary sides. A crisp green salad with a lemon vinaigrette or a light grain like quinoa or farro would balance the richness of the burrata and pesto. Roasted or grilled vegetables can also complement this dish well, making it perfect for a vegetable-forward meal.
Creative Ways to Present
For a party or family gathering, presenting these rounds on a large wooden board or slate platter with fresh herbs scattered around makes for a stunning, rustic effect. You can also skewer smaller rounds alternated with beets and burrata balls for a fun appetizer twist. Using small plates and letting guests build their own rounds is an interactive way to enjoy this dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the components separately for best results. Keep the roasted sweet potato rounds and roasted beets in airtight containers in the fridge, and store the walnut sage pesto in a jar with a thin layer of olive oil on top to preserve freshness. Burrata is best enjoyed fresh, so add it just before serving again.
Freezing
Sweet potato rounds can be frozen if needed; spread them out on a baking sheet to freeze individually before transferring to a freezer bag. However, the pesto and burrata are best made fresh, as freezing can alter their texture and flavor.
Reheating
Reheat the sweet potato rounds gently in the oven at 350°F (175°C) for about 10 minutes to restore their crispness. Avoid microwaving to keep them from becoming soggy. Once warm, add fresh burrata, reheat beets if desired, and spoon over the pesto right before serving.
FAQs
Can I use other nuts instead of walnuts for the pesto?
Absolutely! Pecans or almonds make great substitutes and will give the pesto a slightly different, but equally delicious, flavor profile. Just toast them lightly for the best results.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a wonderful option for those avoiding gluten or serving guests with dietary restrictions.
How far in advance can I prepare this dish?
You can roast the sweet potatoes and beets and prepare the pesto a day ahead to save time. Store everything separately and assemble the dish just before serving to keep the textures fresh.
Can I make this recipe vegan?
For a vegan version, swap the burrata for a plant-based cheese alternative or a drizzle of cashew cream. Make sure the Parmesan is replaced with a vegan cheese or nutritional yeast in the pesto.
What kind of beets work best for this recipe?
Roasted red beets are ideal for their sweetness and vibrant color, but golden beets can also be used for a slightly milder flavor and beautiful visual contrast with the sweet potatoes.
Final Thoughts
This Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is one of those dishes that brings joy not only in its flavor but in how it looks and feels on the plate. Whether you’re hosting friends or want a special side that impresses, it’s a thoughtful, delicious choice that speaks of warmth and care. Give it a try, and I promise it will become one of your new favorites to share over and over again.
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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: 6 servings
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian, Gluten Free
Description
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is a vibrant and flavorful appetizer or side dish that combines the natural sweetness of roasted sweet potatoes and beets with creamy burrata cheese and a fragrant walnut sage pesto. This dish is perfect for festive occasions or gatherings, offering a delightful balance of textures and tastes with a modern American twist.
Ingredients
Sweet Potato Rounds
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
Roasted Beets
- 1 cup roasted beets, diced
Toppings
- 8 oz burrata cheese
Walnut Sage Pesto
- 1/2 cup walnuts
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 cup olive oil (for pesto)
- Salt and pepper to taste
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and sliced sweet potato rounds with 2 tablespoons of olive oil, salt, and black pepper to evenly coat them. Arrange the sweet potato rounds on a parchment-lined baking sheet in a single layer for even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potato rounds for 25–30 minutes. Flip them halfway through the cooking time to ensure both sides get tender and slightly crispy. Keep an eye on them so they don’t burn and become perfectly cooked.
- Make Walnut Sage Pesto: While the sweet potatoes roast, prepare the walnut sage pesto. In a food processor, combine the walnuts, fresh sage leaves, fresh parsley, grated Parmesan cheese, garlic clove, lemon juice, and a pinch of salt and pepper. Pulse the mixture until the ingredients are finely chopped.
- Blend Pesto with Olive Oil: With the food processor running, slowly stream in 1/2 cup of olive oil until the pesto becomes smooth and spreadable. Taste and adjust seasoning as needed with more salt, pepper, or lemon juice.
- Assemble the Sweet Potato Rounds: Once the sweet potato rounds are roasted, transfer them carefully to a serving platter. Top each round with a generous spoonful of burrata cheese, a few pieces of roasted diced beets, and a dollop of the walnut sage pesto.
- Serve: Serve the assembled sweet potato rounds immediately to enjoy the contrast of warm roasted vegetables, creamy burrata, and aromatic pesto. This dish works well as an appetizer or an elegant festive side dish.
Notes
- You can roast the beets and prepare the pesto ahead of time to save time during assembly.
- For extra flavor and crunch, toast the walnuts lightly before adding them to the pesto.
- This dish works beautifully as an appetizer or a festive side at dinners and gatherings.
