Sweet Potato Rounds with Burrata, Roasted Beets

Why You’ll Love This Recipe

The natural sweetness of the roasted sweet potatoes and beets pairs perfectly with the creamy richness of burrata cheese. The walnut sage pesto adds an herby, nutty punch that elevates the dish. This recipe is impressive yet simple to prepare, making it great for entertaining or a satisfying weekday treat.

Ingredients

2 large sweet potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
¼ teaspoon black pepper
½ teaspoon smoked paprika
2 medium beets, peeled and diced
1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 400°F (200°C).
2. Toss the sweet potato rounds with 2 tablespoons of olive oil, black pepper, and smoked paprika until evenly coated. Arrange them in a single layer on a baking sheet.
3. Toss the diced beets with 1 tablespoon of olive oil and spread them on a separate baking sheet.
4. Roast the sweet potatoes and beets in the oven for 25-30 minutes, flipping the sweet potatoes halfway through, until both are tender and caramelized.
5. While roasting, prepare the walnut sage pesto (recipe not included here; typically made by blending walnuts, fresh sage, garlic, olive oil, and a pinch of salt).
6. Once roasted, arrange the sweet potato rounds on a serving platter. Top each round with roasted beets and a small piece of burrata cheese.
7. Drizzle walnut sage pesto over the assembled rounds just before serving.

Servings and Timing

Serves 4 as an appetizer or light meal.
Preparation time: 15 minutes
Cooking time: 30 minutes

Variations

• Substitute burrata with fresh mozzarella or goat cheese if preferred.
• Add toasted pine nuts or pecans instead of walnuts in the pesto for a different nutty flavor.
• Include a drizzle of balsamic glaze on top for added sweetness and acidity.
• Use golden beets for a different color and milder flavor.
• Roast some fresh sage leaves alongside the vegetables for extra aroma and garnish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to warm through. Burrata is best added fresh and should be stored separately if possible.

FAQs

Can I prepare the walnut sage pesto ahead of time?

Yes, pesto can be made a day or two ahead and stored in an airtight container in the refrigerator.

Can I use canned beets instead of fresh?

Fresh beets provide the best flavor and texture, but canned beets can be used if roasted beets aren’t an option.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this recipe vegan?

Replace burrata with a plant-based cheese alternative to make it vegan-friendly.

How do I store leftover pesto?

Store in an airtight jar with a thin layer of olive oil on top to prevent oxidation.

Can I use other nuts in the pesto?

Yes, walnuts can be swapped with pecans, pine nuts, or almonds.

How do I slice sweet potatoes evenly?

Use a mandoline slicer for uniform ½-inch rounds.

Can I roast the sweet potatoes and beets together?

It’s best to roast separately to ensure even cooking and avoid color transfer.

What can I serve alongside this dish?

Pair with a fresh green salad or crusty bread for a complete meal.

How should burrata be stored?

Keep burrata refrigerated and use it within 1-2 days of opening for best freshness.

Conclusion

Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a vibrant, elegant dish that beautifully balances sweet, creamy, and savory flavors. Perfect for gatherings or a special meal at home, this recipe is sure to impress with its stunning presentation and delicious taste.

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