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
Scale
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.
