Sweet Potato Rounds with Burrata, Roasted Beets
Enjoy tender roasted sweet potato rounds topped with creamy burrata, sweet roasted beets, and a flavorful walnut sage pesto. This elegant appetizer or light meal balances sweet, creamy, and savory flavors with an herby, nutty punch, perfect for entertaining or a nourishing weekday treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer, Light Meal
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 large sweet potatoes, sliced into ½-inch rounds
2 tablespoons olive oil (for sweet potatoes)
¼ teaspoon black pepper
½ teaspoon smoked paprika
2 medium beets, peeled and diced
1 tablespoon olive oil (for beets)
Burrata cheese, small pieces for topping
Walnut sage pesto (made from walnuts, fresh sage, garlic, olive oil, salt)
Instructions
-
Preheat oven to 400°F (200°C).
-
Toss sweet potato rounds with 2 tablespoons olive oil, black pepper, and smoked paprika until evenly coated. Arrange in a single layer on a baking sheet.
-
Toss diced beets with 1 tablespoon olive oil and spread on a separate baking sheet.
-
Roast sweet potatoes and beets for 25-30 minutes, flipping sweet potatoes halfway, until tender and caramelized.
-
Prepare walnut sage pesto while roasting (blend walnuts, sage, garlic, olive oil, salt).
-
Arrange roasted sweet potato rounds on a platter. Top each with roasted beets and a piece of burrata.
-
Drizzle walnut sage pesto over the rounds before serving.
Notes
Substitute burrata with fresh mozzarella or goat cheese.
Use pine nuts or pecans in pesto for flavor variation.
Drizzle balsamic glaze for extra sweetness and acidity.
Try golden beets for color and milder taste.
Roast fresh sage leaves for garnish and aroma.
Store leftovers refrigerated up to 2 days; reheat gently in oven. Add burrata fresh.
