Sweet potatoes bring a lovely sweetness and vibrant color to the table, and when paired with creamy burrata and earthy roasted beets, they create a dish that’s not only eye-catching but utterly delicious. This recipe for Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is perfect for any occasion, from cozy weeknight dinners to festive gatherings. You’ll love the balance of flavors and textures, with the crisped edges of the sweet potatoes offering a satisfying contrast to the creamy burrata and the nutty pesto.
Why you’ll love this dish
What makes this recipe stand out? For starters, it’s a stunning centerpiece for your dinner table that appeals to both the eyes and the palate. It’s also incredibly versatile—perfect for a light lunch, a brunch gathering, or as an impressive side for your holiday spread. The combination of sweet potatoes and beets provides a wealth of nutrients, making this not just a treat but also a health-friendly option.
"This dish is an explosion of flavor! The creamy burrata complements the roasted sweetness of the beets perfectly. I could eat this every week!" – A satisfied home chef
Preparing Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Making Sweet Potato Rounds with Burrata and Roasted Beets is a straightforward process that involves roasting the vegetables to bring out their natural sweetness, blending a vibrant walnut sage pesto, and assembling everything beautifully. The blend of warm roasted veggies with cool, creamy burrata is a showstopper! You’ll start by roasting the sweet potatoes and beets, then you’ll whip up a fresh pesto while the veggies bake. Finally, it all comes together on a platter for a dish that looks as fabulous as it tastes.
What you’ll need
To create this delightful dish, gather the following ingredients:
- 2 medium sweet potatoes, sliced into rounds
- 2 medium beets, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup walnuts
- 1/2 cup fresh sage leaves
- 1 small garlic clove
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 balls burrata cheese
Feel free to substitute the burrata with fresh mozzarella if you prefer or if it’s more accessible. You can also use different nuts in the pesto, such as pecans or pine nuts, for a different flavor profile.
