This gourmet-inspired dish combines the natural sweetness of roasted sweet potatoes and earthy beets with creamy burrata cheese, all brought together by a fragrant walnut sage pesto. Perfect for an elegant dinner, light lunch, or as a show-stopping side, it balances flavors of sweetness, nuttiness, and creaminess in every bite. The vibrant colors and textures make it not only delicious but visually stunning too.
Ingredients
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2 medium sweet potatoes, scrubbed and sliced into thick rounds
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2 medium beets, peeled and diced
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2 tablespoons olive oil (divided)
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Salt and black pepper to taste
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1 cup fresh sage leaves
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½ cup walnuts, lightly toasted
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1 garlic clove, minced
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½ cup grated Parmesan cheese
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½ cup olive oil (for pesto)
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2 tablespoons lemon juice
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1 burrata ball (about 4 oz)
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1 tablespoon honey or maple syrup (optional for drizzling)
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Fresh microgreens or arugula for garnish
Instructions
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Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Arrange the sweet potato rounds and diced beets on the tray, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway until tender and lightly caramelized.
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While the vegetables roast, prepare the walnut sage pesto. In a food processor, combine sage leaves, toasted walnuts, garlic, Parmesan, and lemon juice. Pulse until roughly chopped, then slowly drizzle in the olive oil until smooth. Season with salt and pepper to taste.
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To assemble, place roasted sweet potato rounds on a serving platter, top with roasted beets, and add torn pieces of burrata. Spoon the walnut sage pesto over the top, drizzle with honey or maple syrup if desired, and finish with fresh greens for garnish. Serve warm or at room temperature.