If you’re looking to impress friends with something both comforting and sophisticated, this Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is a total game-changer. The naturally sweet and tender rounds of roasted sweet potato create the perfect canvas for creamy burrata, earthy roasted beets, and a vibrant, herbaceous walnut sage pesto that pulls everything together with a fresh zing. It’s a dish that celebrates bold flavors and beautiful colors, perfect for any gathering or a special cozy night in.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this recipe. Each item plays a vital role — from the natural sweetness of the sweet potatoes to the rich creaminess of burrata, and the rustic depth of the walnut sage pesto. These ingredients are simple yet pack a flavorful punch when combined.
- 2 large sweet potatoes: Choose firm, blemish-free tubers for even roasting and perfect texture.
- 2 tbsp olive oil: Essential for roasting and adding a lovely golden crust to the sweet potato rounds.
- Salt and pepper: Use to season your veggies and pesto to bring all the flavors together.
- 2 medium beets: Peeled and cubed; roasting these adds a natural earthiness and vibrant color.
- 1/2 cup walnuts: Toasted for a nutty crunch that enhances the pesto’s depth.
- 1/2 cup fresh sage leaves: The star herb for this pesto, delivering a fragrant and slightly peppery note.
- 1/4 cup Parmesan cheese: Adds a salty, umami richness to the walnut sage pesto.
- 1 garlic clove: Minced fresh garlic brightens up the pesto with a subtle punch.
- Juice of 1/2 lemon: Gives the pesto a refreshing citrusy balance.
- 1 ball burrata cheese: The creamy, dreamy cheese topping that melts perfectly over the warm sweet potato rounds.
- Fresh herbs (optional): Parsley or additional sage leaves to garnish and brighten presentation.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Step 1: Roast the Sweet Potato Rounds
Start by preheating your oven to a toasty 400°F (200°C). Slice those sweet potatoes into evenly sized 1/4-inch rounds—this size ensures they roast thoroughly without turning mushy. Spread them out on a baking sheet, drizzle with olive oil, season with salt and pepper, and pop them in the oven. Roasting for about 25 to 30 minutes with a flip halfway results in tender, beautifully browned rounds that will be the perfect sturdy base for your toppings.
Step 2: Roast the Beets
While the sweet potatoes roast, toss the peeled, cubed beets in olive oil and some seasoning. Spread them out evenly on another baking sheet to allow caramelization. The same roast time as the sweet potatoes — about 25 to 30 minutes — softens the beets just right, giving them that sweet, earthy punch you’ll love paired with the creamy burrata.
Step 3: Prepare the Walnut Sage Pesto
This walnut sage pesto is where the magic truly happens. In your food processor, combine the toasted walnuts (to bring out that nutty aroma), fresh sage leaves, grated Parmesan, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until you get a luxuriously creamy pesto — add a splash more olive oil if it needs to be smoother. The aromatic sage combined with the crunchy walnuts adds an irresistible character to this sauce.
Step 4: Assemble the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Once all your components are ready and still warm, it’s assembly time. Arrange the roasted sweet potato rounds on a serving platter, gently nestle a spoonful of the roasted beets onto each, then top each round with a generous piece of burrata cheese. Finally, drizzle the vibrant walnut sage pesto over everything, watching those colors marry perfectly on the plate.
Step 5: Final Garnish and Serve
For the finishing touch, sprinkle some fresh herbs, like parsley or sage leaves, over the dish. Not only do they add a pop of color, but they also give a fresh herbal brightness that makes this dish irresistible. Serve right away so the burrata remains creamy and the sweet potato rounds maintain their texture.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Garnishes
Fresh herbs work beautifully here. Consider a scattering of chopped parsley or whole sage leaves to add visual appeal and enhance the earthy flavors. A little extra drizzle of olive oil or even a sprinkle of chili flakes can elevate it further for those who like a touch of heat.
Side Dishes
This recipe shines as an appetizer or light main, so pairing it with simple, fresh sides is best. Think lightly dressed mixed greens or a crisp cucumber salad to provide a refreshing counterpoint. For heartier meals, a crusty artisanal bread or a warm grain salad complements the dish’s textures and flavors beautifully.
Creative Ways to Present
Get playful with presentation by creating a layered platter — alternate sweet potato rounds with dollops of pesto and burrata spaced out elegantly. Or serve them as bite-sized canapés at your next party by cutting the rounds a bit smaller. This versatility makes the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe a great choice for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which would be a miracle given how tasty this is), store the roasted sweet potato rounds and beets separately in airtight containers in the refrigerator. Keep the burrata cheese chilled and pesto in a sealed jar. This separation keeps textures from becoming soggy and maintains their freshness.
Freezing
The sweet potatoes and beets freeze well once roasted. Place them flat on a baking sheet to flash freeze, then transfer to freezer-safe bags. The pesto can also be frozen in ice cube trays for portion control. Burrata is best enjoyed fresh and generally does not freeze well.
Reheating
Reheat the roasted vegetables gently in a warm oven at 350°F (175°C) until heated through to preserve their texture. Warm the pesto slightly or use at room temperature to avoid losing its vibrant flavor. Add the burrata fresh after reheating for the best creamy experience.
FAQs
Can I use a different cheese instead of burrata?
Absolutely! Fresh mozzarella or even ricotta can be alternative creamy options, though burrata’s silky texture is uniquely indulgent and pairs beautifully with the other ingredients.
Is this recipe vegan-friendly?
To make it vegan, simply swap the burrata for a plant-based cheese alternative and omit the Parmesan or use a vegan parmesan substitute. The walnut sage pesto can also be made without cheese by adding nutritional yeast for that savory depth.
Can I prepare the pesto ahead of time?
Yes, the walnut sage pesto can be made up to three days in advance and stored in an airtight container in the fridge. Just give it a quick stir and add a little olive oil if it thickens before serving.
What’s the best way to toast walnuts?
Toasting walnuts in a dry skillet over medium heat, stirring frequently for 5 to 7 minutes, enhances their flavor and crunch without burning. You’ll know they’re ready when they release a fragrant nutty aroma.
Can I add more vegetables to this dish?
Certainly! Roasted mushrooms or sautéed spinach complement the flavor profile without overpowering the key ingredients. Just be sure to balance textures so the sweet potato rounds remain the highlight.
Final Thoughts
There’s something truly special about the harmony of flavors in the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe. It’s a stunning dish that feels both rustic and refined, easy to prepare but impressive on the plate. Whether for a casual weekend treat or an elegant dinner party starter, I encourage you to give this recipe a try. It’s destined to become a favorite in your recipe rotation!
Print
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Sweet Potato Rounds recipe features tender roasted sweet potato slices topped with roasted beets, creamy burrata cheese, and a flavorful walnut sage pesto. Perfect as an elegant appetizer or light meal, the combination of earthy beets, rich burrata, and herbaceous pesto creates a harmonious blend of textures and flavors.
Ingredients
Sweet Potato Rounds
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
Roasted Beets
- 2 medium beets, peeled and cut into small cubes
- 1 tbsp olive oil
- Salt and pepper, to taste
Walnut Sage Pesto
- 1/2 cup walnuts, toasted
- 1/2 cup fresh sage leaves
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 garlic clove, minced
- Juice of 1/2 lemon
- Salt and pepper, to taste
Assembly
- 1 ball burrata cheese
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and beets.
- Prepare sweet potato rounds: Arrange the sweet potato slices on a baking sheet, drizzle them evenly with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, flipping the slices halfway through cooking, until they become tender and lightly browned.
- Roast the beets: Toss the beet cubes with olive oil, salt, and pepper. Spread them in a single layer on another baking sheet and roast alongside the sweet potatoes for 25-30 minutes, or until they are soft and cooked through.
- Make walnut sage pesto: In a food processor, combine the toasted walnuts, fresh sage leaves, grated Parmesan cheese, minced garlic, lemon juice, and olive oil. Season with salt and pepper, and blend until a smooth, creamy pesto forms. Add more olive oil if needed to achieve the desired consistency.
- Assemble the dish: Arrange the roasted sweet potato rounds on a serving platter. Top each round with a spoonful of roasted beets and a piece of burrata cheese. Drizzle generously with the walnut sage pesto.
- Serve and garnish: Garnish the assembled rounds with fresh herbs if desired. Serve immediately to enjoy the contrast of warm roasted vegetables and creamy burrata.
Notes
- To toast walnuts, dry roast them in a skillet over medium heat for 5-7 minutes, stirring frequently until fragrant.
- If burrata is not available, fresh mozzarella can be used as a substitute though the creaminess will differ.
- For a vegan option, omit Parmesan and burrata or replace with vegan cheese alternatives and nutritional yeast in the pesto.
- Sweet potato rounds can be kept warm in a low oven while preparing the pesto and assembling.
