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
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
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.
