Description
A vibrant and elegant dish combining roasted sweet potato rounds with creamy burrata, earthy roasted beets, and a fragrant walnut sage pesto.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and cubed
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/2 cup walnuts
- 1/4 cup fresh sage leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.
- Toss beet cubes with 1 tablespoon olive oil, salt, and pepper. Place on another baking sheet.
- Roast sweet potatoes for 20-25 minutes, flipping halfway, until tender and lightly browned. Roast beets for 25-30 minutes until fork-tender.
- While vegetables roast, make the pesto: In a food processor, combine walnuts, sage, garlic, Parmesan, and lemon juice. Pulse until chopped. With motor running, slowly add extra-virgin olive oil until smooth. Season with salt and pepper.
- Arrange roasted sweet potato rounds on a serving platter. Place burrata in the center and tear it open slightly. Scatter roasted beets around.
- Drizzle walnut sage pesto over everything and serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a vegan version, omit the burrata and use nutritional yeast in the pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American