Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Why You’ll Love This Recipe

I love how this dish brings together different textures and layers of flavor—soft roasted sweet potatoes, creamy burrata, hearty beets, and herby pesto. It’s colorful, impressive, and surprisingly simple to make. Whether I’m serving it as an appetizer, side dish, or even a light lunch, it always feels fresh and satisfying. Plus, it’s naturally gluten-free and easy to adapt for special diets.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potato rounds:

• Sweet potatoes (medium-sized)

• Olive oil

• Salt

• Black pepper

Roasted beets:

• Red or golden beets

• Olive oil

• Salt

Walnut sage pesto:

• Fresh sage leaves

• Fresh parsley

• Walnuts

• Garlic

• Parmesan cheese (or nutritional yeast for dairy-free)

• Lemon juice

• Olive oil

• Salt and pepper

Toppings:

• Burrata cheese

• Fresh thyme or microgreens (optional, for garnish)

directions

1. I preheat the oven to 400°F (200°C).

2. I peel and slice the sweet potatoes into ½-inch thick rounds, toss them in olive oil, salt, and pepper, and arrange them on a parchment-lined baking sheet. I roast them for 25–30 minutes, flipping halfway, until golden and tender.

3. I wrap the beets in foil and roast them for about 45–60 minutes, depending on their size. Once cooled, I peel and dice them into small cubes.

4. For the pesto, I combine sage, parsley, walnuts, garlic, parmesan, lemon juice, and a generous pinch of salt and pepper in a food processor. I pulse while slowly drizzling in olive oil until smooth but still slightly textured.

5. I arrange the sweet potato rounds on a platter, top each with a small piece of burrata, a spoonful of roasted beets, and a drizzle of walnut sage pesto.

6. I finish with a few thyme leaves or microgreens if I want extra color and freshness.

Servings and timing

This recipe makes about 15–18 rounds and serves 6–8 as an appetizer. It takes roughly 20 minutes to prep and 45 minutes total to cook, depending on the beet size.

Variations

• I sometimes swap burrata with whipped goat cheese or ricotta for a tangier profile.

• Roasted carrots or parsnips work well in place of beets if I want something different.

• Toasted pecans or hazelnuts can replace walnuts in the pesto.

• For extra sweetness, I drizzle a little balsamic glaze over the finished rounds.

storage/reheating

I store each component separately in airtight containers in the refrigerator for up to 3 days. I reheat the sweet potato rounds in the oven or air fryer at 350°F for about 5–7 minutes. I assemble everything just before serving to keep the textures fresh. I don’t recommend freezing this dish because the dairy and roasted vegetables don’t hold up well.

FAQs

Can I make this dish ahead of time?

Yes, I prep the sweet potatoes, roast the beets, and make the pesto a day ahead. I just assemble right before serving for the best texture.

What’s a good substitute for burrata?

I like using fresh mozzarella, whipped goat cheese, or even a thick Greek yogurt with olive oil and salt.

Can I use store-bought pesto?

I’ve used store-bought pesto in a pinch, but the walnut sage version really adds something special and seasonal to this dish.

Do I need to peel the sweet potatoes?

I usually peel them for a smoother look and texture, but leaving the skin on works too if they’re scrubbed well.

Can I serve this dish cold?

Yes, it’s delicious at room temperature or slightly warm. I don’t usually serve it cold straight from the fridge, though—it tastes best when the potatoes are a little warm.

Conclusion

These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a fresh, elegant twist on fall and winter flavors. I love how easy they are to make and how stunning they look on a platter. Whether I’m serving them as an appetizer, part of a holiday spread, or a fancy snack, they always make an impression.