Description
A flavorful, elegant appetizer made with roasted sweet potatoes, creamy burrata, earthy beets, and herby walnut sage pesto.
Ingredients
For the Sweet Potato Rounds:
2 large sweet potatoes, sliced into ½-inch rounds
2 tbsp olive oil
Salt and pepper, to taste
For the Roasted Beets:
2 medium red or golden beets, peeled and diced
1 tbsp olive oil
Salt, to taste
For the Walnut Sage Pesto:
½ cup walnuts, toasted
1 cup fresh sage leaves (can sub half with parsley for balance)
1 garlic clove
½ cup grated Parmesan cheese
½ cup olive oil (more as needed)
Juice of ½ lemon
Salt and pepper, to taste
Additional Toppings:
1 ball burrata cheese
Microgreens (optional)
Flaky sea salt (for garnish)
Instructions
Preheat oven to 400°F (200°C).
Roast sweet potatoes: Toss rounds with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
Roast beets: Toss diced beets with olive oil and salt. Spread on a separate baking sheet and roast for 30–35 minutes until soft.
Make walnut sage pesto: In a food processor, combine walnuts, sage, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
Assemble rounds: Place roasted sweet potato slices on a serving tray. Top each with a spoonful of roasted beet, a torn piece of burrata, and a drizzle of walnut sage pesto.
Garnish with microgreens and a sprinkle of flaky sea salt. Serve warm or at room temperature.
Notes
Burrata can be subbed with fresh mozzarella if needed.
Make pesto ahead of time and refrigerate for up to 3 days.
For a vegan option, skip the burrata and use a cashew cream drizzle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer / Vegetarian Main
- Method: Roasting
- Cuisine: American / Fusion
