If you’re looking for a show-stopping appetizer or a vibrant side dish that’s as delicious as it is beautiful, this Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is an absolute winner. Each bite brings together the natural sweetness of roasted sweet potato rounds, the creamy decadence of fresh burrata, the earthy tang of roasted beets, and the herbaceous, nutty punch of a homemade walnut sage pesto. It’s a dish that feels festive yet approachable, perfect to impress guests or add some color and warmth to your table.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that truly shine when combined. Each element plays an essential role: the sweet potatoes provide a tender base, the burrata adds creamy richness, beets bring an earthy sweetness and vibrant color, while the walnut sage pesto ties everything together with a fragrant, nutty finish.
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds: Choose firm sweet potatoes for the perfect roasting texture that holds up to toppings.
- 2 tbsp olive oil: For coating the sweet potato rounds to ensure a crisp, golden edge.
- Salt and black pepper to taste: Fundamental for seasoning both the sweet potatoes and pesto to enhance all the flavors.
- 1 cup roasted beets, diced: Adds a sweet, earthy counterpoint and gorgeous bursts of deep red color.
- 8 oz burrata cheese: Provides luscious, creamy pockets that melt delightfully on warm potatoes.
- 1/2 cup walnuts: Essential for creating the pesto’s rich, crunchy base; toasting them first adds even more depth.
- 1/4 cup fresh sage leaves: Lends a savory, woodsy aroma perfectly balanced by the walnuts.
- 1/4 cup fresh parsley: Adds brilliant freshness and bright green color to the pesto.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty undertone that enriches the pesto’s complexity.
- 1 garlic clove: Adds a subtle, zesty bite to the pesto without overpowering the other flavors.
- 1/2 cup olive oil (for pesto): Helps achieve the pesto’s silky, spreadable texture while marrying the ingredients.
- 1 tbsp lemon juice: A splash of brightness that awakens the pesto and balances the richness.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Step 1: Roast the Sweet Potato Rounds
Start by preheating your oven to 400°F (200°C). Toss the sweet potato rounds lightly in olive oil, then sprinkle them with salt and black pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, to get that tender inside with slightly crispy edges that serve as a perfect base for the toppings.
Step 2: Prepare the Walnut Sage Pesto
While the sweet potatoes roast, make your pesto. In a food processor, combine the walnuts, fresh sage leaves, parsley, Parmesan cheese, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while continuing to pulse until you reach a smooth but still textured consistency. Taste and adjust seasoning as needed. The fresh herbs, nuts, and brightness from the lemon juice will create a beautifully balanced pesto.
Step 3: Assemble the Sweet Potato Rounds
Once the sweet potato rounds are roasted to perfection, transfer them onto a serving platter. Top each round with a spoonful of creamy burrata, a few pieces of the roasted diced beets, and finally, a generous dollop of your homemade walnut sage pesto. Serve immediately to enjoy the perfect medley of textures and flavors in every bite.
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Garnishes
Elevate your presentation with some delicate microgreens for freshness or a dusting of smoked paprika for a hint of warmth and color contrast. A drizzle of balsamic reduction or honey can add a lovely touch of sweetness that plays wonderfully with the beets and burrata.
Side Dishes
This dish pairs beautifully with a crisp, acidic salad — think arugula with lemon vinaigrette or a simple cucumber salad. For heartier meals, serve alongside roasted chicken or grilled fish to complement the fresh, rich flavors with something savory and light.
Creative Ways to Present
Try arranging the sweet potato rounds on a rustic wooden board or a vibrant ceramic platter for a visual feast. If hosting a party, place toothpicks into each round for easy finger food, or create elegant appetizer tiers by stacking rounds slightly offset. This Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe looks just as fantastic as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the sweet potato rounds, burrata, roasted beets, and pesto separately in airtight containers in the fridge. This prevents sogginess and keeps each component fresh for up to three days.
Freezing
While the sweet potato rounds freeze well on their own, burrata and pesto do not freeze with the same quality. Prepare and freeze the sweet potatoes in a single layer on a baking sheet before transferring to a container. Thaw and reheat before assembling the dish fresh.
Reheating
Gently reheat the sweet potato rounds in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crisp edges. Add burrata and toppings fresh to maintain their creamy texture and bright flavors.
FAQs
Can I substitute burrata with another cheese?
Absolutely! Fresh mozzarella or ricotta can be excellent alternatives if you’re looking for a similar creamy texture though burrata is uniquely luscious and gives an indulgent feel to this recipe.
Is it necessary to use fresh sage in the pesto?
Fresh sage is highly recommended for that aromatic, woodsy note. If unavailable, you can use dried sage sparingly, but it will alter the freshness and vibrancy of the pesto.
Can I make the walnut sage pesto without a food processor?
Yes, finely chop all the ingredients by hand and whisk in olive oil slowly to create a slightly chunkier, rustic pesto. It won’t be as smooth but equally flavorful.
Are sweet potato rounds gluten-free?
Yes, this entire Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
How do I roast beets in advance?
Simply wrap whole beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Once cool, peel and dice them for use in this recipe or any other dish.
Final Thoughts
This Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe is a delightful celebration of flavors and textures that transforms humble ingredients into a memorable dish. Whether you’re serving as an appetizer for guests or a showy side for a cozy meal, it’s bound to bring smiles all around. Trust me, once you try it, it’ll become one of your go-to recipes for special occasions and everyday indulgences alike!
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Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian, Gluten Free
Description
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is a delightful and elegant appetizer or side dish featuring tender roasted sweet potato slices topped with creamy burrata cheese, earthy roasted beets, and a flavorful homemade walnut sage pesto. This dish combines a variety of textures and fresh, vibrant flavors perfect for festive occasions or everyday enjoyment.
Ingredients
Sweet Potato Rounds
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
Toppings
- 1 cup roasted beets, diced
- 8 oz burrata cheese
Walnut Sage Pesto
- 1/2 cup walnuts
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 cup olive oil (for pesto)
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare sweet potato rounds: Toss the peeled and sliced sweet potato rounds with 2 tablespoons of olive oil, salt, and black pepper until well coated. Arrange them evenly on a parchment-lined baking sheet.
- Roast sweet potatoes: Place the baking sheet in the preheated oven and roast the sweet potato rounds for 25 to 30 minutes, flipping them halfway through to ensure even cooking. Roast until the rounds are tender and slightly crispy on the edges.
- Make walnut sage pesto: While the sweet potatoes roast, combine walnuts, fresh sage leaves, fresh parsley, grated Parmesan cheese, garlic clove, lemon juice, and a pinch of salt and pepper in a food processor. Pulse until the ingredients are finely chopped.
- Add olive oil to pesto: Slowly stream in the 1/2 cup of olive oil while the food processor runs until the pesto reaches a smooth, spreadable consistency. Taste and adjust seasoning if needed.
- Assemble the dish: Once roasting is complete, transfer the sweet potato rounds to a serving platter. Top each round with a spoonful of burrata cheese, a few pieces of roasted beet, and a dollop of the walnut sage pesto.
- Serve immediately: Serve the sweet potato rounds warm or at room temperature for an elegant appetizer or festive side dish.
Notes
- Roast the beets and prepare the pesto ahead of time to streamline assembly when serving.
- Toast the walnuts before making the pesto for an extra layer of crunch and flavor.
- This dish works wonderfully both as a sophisticated appetizer and a colorful side dish for holiday meals.
