Step-by-step instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the sliced sweet potatoes and cubed beets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well coated.
3. Spread the sweet potatoes and beets on a baking sheet in a single layer. Roast for 30–35 minutes, or until they are tender and edges are slightly crisp.
4. While the veggies are roasting, make your walnut sage pesto. In a food processor, combine the walnuts, sage, garlic, 1/3 cup olive oil, and lemon juice. Pulse until you achieve a coarse pesto consistency.
5. Once the sweet potatoes and beets are ready, arrange sweet potato rounds on a serving platter.
6. Top them generously with roasted beets and torn burrata.
7. Drizzle the walnut sage pesto over the top. Serve warm and enjoy!

Best ways to enjoy it

This dish does wonders on its own, but you can elevate it even further by pairing it with a simple side salad or crusty bread. Consider serving it alongside a light vinaigrette-dressed arugula salad for a beautiful contrast. Alternatively, this dish would shine as a side for grilled meats or a hearty vegetable stew.

How to store

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. For optimal freshness, it’s best to store the roasted sweet potatoes and beets separately from the burrata and pesto. If you wish to freeze the sweet potato rounds and roasted beets, place them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.

Pro chef tips

• For the best flavor, roast the vegetables until caramelized; this enhances their natural sweetness.
• Don’t skip on the pesto! It’s what ties all the flavors together and can be used for other dishes too. Make extra and enjoy it with pasta or as a sandwich spread.
• When handling burrata, be gentle to preserve its creamy interior. Use your hands to tear it for topping, rather than cutting it with a knife.

Creative twists

Feel free to mix it up! You can add other toppings like toasted pumpkin seeds or crumbled feta for more flavor and texture. Swap the walnuts for sunflower seeds or use assorted herbs in the pesto, such as parsley or basil, to cater to your preferences. For a little heat, try adding red pepper flakes to the pesto.

FAQs

What is the prep time for this recipe?
Prep time takes about 15-20 minutes, while the cooking time is roughly 30-35 minutes.

Can I make this dish vegan?
You can omit the burrata to make it vegan, or use a plant-based cheese alternative to keep that creamy element.

How do I reheat the leftovers?
To reheat, place the sweet potatoes and beets in a preheated oven at 350°F (175°C) until warmed through. You can also microwave them, but the oven will help retain their crispiness.