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
Scale
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.
