If you are looking for a dish that bursts with vibrant colors, fresh flavors, and comforting textures, then the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is an absolute must-try. This delightful recipe combines tender roasted sweet potatoes with the rich creaminess of burrata cheese, earthy-sweet roasted beets, and a fragrant, nutty pesto that will have you coming back for more. It’s a perfect dish for entertaining guests or simply indulging in a satisfying, wholesome treat at home.
Ingredients You’ll Need
The ingredients for this recipe may seem simple, but each one plays a crucial role in creating a dish packed with flavor and texture. From the naturally sweet and tender sweet potato rounds to the fresh sage in the pesto, every element elevates the final result beautifully.
- 2 large sweet potatoes, sliced into 1/4-inch rounds: Choose firm sweet potatoes for easy slicing and even roasting.
- 2 tbsp olive oil: This helps crisp up the sweet potatoes perfectly while adding a fruity undertone.
- Salt and pepper, to taste: Essential for balancing the sweetness and enhancing flavors.
- 2 medium beets, peeled and cut into small cubes: Their earthy sweetness adds depth and a stunning pop of color.
- 1 tbsp olive oil: For roasting the beets to tender perfection.
- 1/2 cup walnuts, toasted: Adds a lovely crunch and nutty richness to the pesto.
- 1/2 cup fresh sage leaves: Brings a fragrant, slightly peppery freshness to the mix.
- 1/4 cup Parmesan cheese, grated: Adds savory umami that rounds out the pesto beautifully.
- 2 tbsp olive oil: Helps create a smooth, luscious pesto.
- 1 garlic clove, minced: Provides a mild pungency that brightens the pesto flavor.
- Juice of 1/2 lemon: This adds a refreshing zing to balance the richness.
- Salt and pepper, to taste: To season the pesto just right.
- 1 ball burrata cheese: The creamy star topping that melts slightly over the warm potatoes.
- Fresh herbs (optional, for garnish): Such as thyme or sage leaves to add an extra pop of color and aroma.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Step 1: Prepare Your Oven and Sweet Potatoes
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting to develop that golden, slightly crispy exterior on the sweet potato slices while keeping the inside tender. Place your quarter-inch sweet potato rounds on a baking sheet, drizzle evenly with olive oil, and sprinkle with salt and pepper. Don’t crowd the slices to give them space to roast evenly. Halfway through baking, flip each slice to ensure both sides turn beautifully tender and lightly browned in about 25 to 30 minutes.
Step 2: Roast the Beets
While the sweet potatoes roast, toss your beet cubes with olive oil, along with a pinch of salt and pepper to enhance their natural sweetness. Spread them out on another baking sheet in a single layer. Roasting for 25 to 30 minutes helps break down their fibrous texture and concentrate their flavor. You’ll end up with tender, luscious beets that perfectly complement the other ingredients.
Step 3: Whip Up the Walnut Sage Pesto
Here’s where the magic happens! In your food processor, combine toasted walnuts, fresh sage leaves, grated Parmesan cheese, minced garlic, lemon juice, and olive oil. Season with a pinch of salt and pepper, then blend until smooth. If the pesto feels too thick, add a little more olive oil to reach that creamy, spreadable consistency. The walnut sage pesto adds an herby, nutty, savory punch that ties this entire dish together deliciously.
Step 4: Assemble the Sweet Potato Rounds
Now it’s time for the fun part! Arrange the warm roasted sweet potato rounds on a beautiful serving platter. Top each one with a generous spoonful of the roasted beet cubes and a small piece of silky burrata cheese. The contrast of temperatures and textures here is divine—the cool creaminess of burrata gently melts over the warm potatoes, mingling with the sweet earthiness of the beets.
Step 5: Drizzle and Garnish
Finish off your creation by drizzling the vibrant walnut sage pesto over each sweet potato round. If you’d like, add a few fresh herbs for a final flourish of color and aroma. Serve immediately to enjoy the burst of fresh, comforting flavors at their best.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Garnishes
Fresh herbs like thyme, sage, or even microgreens can elevate the dish visually and aromatically. A quick crack of black pepper on top or a light sprinkle of flaky sea salt will also add a nice finishing touch. These little extras make your presentation feel elegant and thoughtfully done.
Side Dishes
This dish shines as an appetizer or a light main course but pairs wonderfully with crisp green salads or a warm grain salad featuring quinoa or farro. For added protein, grilled chicken or a simple pan-seared fish complements the creamy burrata and sweet vegetables without overpowering the delicate pesto flavors.
Creative Ways to Present
For a party or special occasion, consider serving the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe on a large wooden board or rustic slate platter. Garnish with edible flowers or pomegranate seeds for pops of color. Alternatively, you can skewer the rounds for a fun finger-food style bite, perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the sweet potato rounds, roasted beets, and pesto separately in airtight containers in the refrigerator. This keeps textures intact and prevents sogginess. Burrata is best added fresh before serving, so store it separately in its liquid to maintain that luscious creaminess.
Freezing
The sweet potato rounds and roasted beets freeze well. Lay the sweet potato slices flat on a baking sheet to freeze individually before transferring them to a freezer bag. Roasted beets can be frozen in a sealed container. The walnut sage pesto can be frozen in small portions or ice cube trays. Burrata should not be frozen as it loses its creamy texture upon thawing.
Reheating
To reheat, warm the sweet potato rounds and beets in the oven at 350°F until heated through to maintain their texture. Gently warm the pesto in a saucepan or microwave. Add the burrata fresh after reheating for that luscious contrast of hot and creamy cold.
FAQs
Can I substitute the burrata cheese?
Absolutely! If burrata is not readily available, fresh mozzarella or ricotta can work as alternatives, though burrata’s creamy center adds a unique indulgence that elevates the dish.
Is the walnut sage pesto dairy-free?
The traditional pesto includes Parmesan cheese, but you can easily omit the cheese or substitute with nutritional yeast to keep it dairy-free while maintaining a savory flavor.
Can I prepare this dish vegan?
Yes! Replace burrata with a vegan cheese or marinated tofu, and use a nut-based cheese substitute or omit the Parmesan in the pesto. The rest of the ingredients are naturally vegan.
How thin should I slice the sweet potatoes?
Slice the sweet potatoes about 1/4 inch thick. This thickness allows them to roast evenly without getting too soft or floppy while holding up to the toppings.
Can I make the walnut sage pesto without a food processor?
Yes, you can finely chop the ingredients by hand and mix them with olive oil to create a rustic pesto, though the texture will be less smooth and creamy.
Final Thoughts
I hope you feel excited to try the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe as much as I do. It’s one of those dishes that effortlessly combines beauty, flavor, and comfort, making it perfect for sharing with loved ones or indulging yourself on a cozy night in. Give it a whirl and enjoy every delicious bite!
Print
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and comforting dish features roasted sweet potato rounds topped with creamy burrata cheese, roasted beets, and a flavorful walnut sage pesto. Perfect as an elegant appetizer or light meal, it combines earthy roasted vegetables with fresh, nutty pesto and luscious cheese for a balanced and visually appealing plate.
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
Additional Ingredients
- 1 ball burrata cheese
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potato rounds and beets.
- Roast the Sweet Potato Rounds: Arrange the sweet potato slices on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through to ensure even cooking, until the rounds are tender and lightly browned.
- Roast the Beets: Toss the peeled and cubed beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 25-30 minutes until they are tender and cooked through.
- Prepare Walnut Sage Pesto: In a food processor, combine the toasted walnuts, fresh sage leaves, grated Parmesan, minced garlic, lemon juice, and 2 tablespoons olive oil. Season with salt and pepper to taste. Blend until smooth and creamy, adding additional olive oil if needed to reach the desired consistency.
- Assemble the Dish: Arrange the roasted sweet potato rounds on a serving platter. Place a spoonful of the roasted beets on each round, followed by a piece of burrata cheese. Drizzle the walnut sage pesto generously over the top.
- Garnish and Serve: Optionally garnish with fresh herbs for added color and aroma. Serve immediately to enjoy the combination of warm roasted vegetables and creamy burrata with the fresh, nutty pesto.
Notes
- Ensure sweet potato slices are uniformly cut to guarantee even roasting.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a smoother pesto, gradually add olive oil until you reach desired creaminess.
- Can be served warm or at room temperature for convenience.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
