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
Scale
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.
