Description
Elegant “sweet potato rounds with burrata, roasted beets, and walnut sage pesto” merge Mediterranean flavors into a gourmet appetizer. Layers of creamy cheese, earthy beets, and nutty pesto create a sophisticated bite you’ll savor with each delightful forkful.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes, sliced into 0.5 inches (1.27 centimeters) rounds
- 2 medium beets, peeled and diced
- 8 ounces (226 grams) burrata cheese, torn into pieces
Pesto and Seasoning Ingredients:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup parmesan cheese
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Garnish and Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1/4 cup toasted walnuts, chopped
- Fresh sage leaves
Instructions
- Warm the kitchen oven to a toasty 400°F, then carefully line a baking sheet with parchment paper to prevent sticking.
- Massage sweet potato rounds with fragrant olive oil, cracked black pepper, and smoky paprika, ensuring each slice is evenly coated and seasoned.
- Distribute the rounds across the baking sheet, creating ample space between pieces for optimal roasting and golden caramelization.
- Prepare beets by tossing them in olive oil, arranging them alongside the sweet potato rounds on the same baking surface.
- Slide the baking sheet into the preheated oven, allowing vegetables to transform for approximately 25-30 minutes, gently flipping sweet potatoes midway to achieve uniform browning.
- Meanwhile, craft the vibrant walnut sage pesto by combining walnuts, fresh sage, basil, garlic, Parmesan, olive oil, bright lemon juice, salt, and pepper in a food processor until achieving a smooth, aromatic consistency.
- Taste and refine the pesto’s seasoning, adjusting flavors to personal preference with additional herbs or citrus notes.
- Once vegetables emerge golden and tender, carefully remove from oven and let cool momentarily.
- Assemble each sweet potato round by delicately placing a creamy burrata medallion atop the roasted base.
- Artfully scatter roasted beet pieces around and over the burrata, creating visual interest and flavor complexity.
- Generously drizzle the walnut sage pesto across the rounds, ensuring each bite captures the herbaceous essence.
- Conclude by sprinkling toasted walnuts and fresh sage leaves as a final garnish, adding textural contrast and aromatic depth.
- Serve immediately while ingredients retain their optimal temperature and textural integrity.
Notes
- Swap burrata with vegan alternatives like cashew cheese or tofu ricotta for a dairy-free version that maintains creamy texture.
- Reduce roasting time by cutting sweet potato and beet pieces smaller for faster, more even cooking.
- Toast walnuts beforehand to enhance their nutty flavor and create a more complex pesto profile.
- Use parchment paper or silicone mat to prevent sticking and ensure crispy vegetable edges without burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg