Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto

A stunning, flavor-packed appetizer or light meal with creamy burrata, earthy beets, and aromatic sage pesto.

Ingredients

For the Sweet Potato Rounds

• 2 large sweet potatoes, sliced into ½-inch rounds (peeling optional)

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional)

For the Roasted Beets

• 2 medium beets, peeled and diced into ½-inch cubes

• 1 tbsp olive oil

• Salt & pepper to taste

For the Walnut Sage Pesto

• ½ cup walnuts, toasted

• ¼ cup fresh sage leaves

• 1 small garlic clove

• ¼ cup grated Parmesan

• ⅓ cup olive oil

• 1 tbsp lemon juice

• Salt & pepper to taste

For Assembly

• 8 oz (225g) burrata cheese

• Balsamic glaze (for drizzling)

• Microgreens or arugula (optional garnish)

Instructions

1. Roast the Vegetables

• Sweet Potatoes: Toss rounds with olive oil, salt, pepper, and smoked paprika. Roast at 400°F (200°C) for 20-25 mins, flipping halfway, until tender and caramelized.

• Beets: Toss diced beets with olive oil, salt, and pepper. Roast on a separate tray for 25-30 mins until fork-tender.

2. Make the Pesto

• Pulse walnuts, sage, garlic, and Parmesan in a food processor until coarse.

• Slowly drizzle in olive oil and lemon juice until smooth. Season to taste.

3. Assemble

• Layer sweet potato rounds on a platter. Top each with:

  • 1 tsp walnut sage pesto

  • Roasted beet cubes

  • Torn burrata pieces

• Drizzle with balsamic glaze and garnish with greens.

Tips

• Make ahead: Roast veggies and prep pesto up to 2 days in advance.

• Nut-free? Swap walnuts for pepitas (pumpkin seeds).

• Extra crunch: Sprinkle with candied walnuts or crispy sage leaves.

This dish is a vibrant, elegant crowd-pleaser—sweet, savory, and creamy in every bite! 🌿💜 Let me know if you’d like variations.