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

If you’re seeking a dish that combines sweet, creamy, and earthy flavors with a touch of herbaceous goodness, look no further than these Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto. This versatile recipe serves as an elegant appetizer, a satisfying vegetarian main, or a standout side dish.

The combination of roasted sweet potatoes, creamy burrata, earthy beets, and nutty walnut sage pesto creates a harmonious blend of textures and flavors.

Ingredients

• Sweet Potatoes: 2 large, sliced into ½-inch rounds
• Olive Oil: 2 tablespoons
• Salt & Pepper: To taste
• Burrata Cheese: 8 ounces
• Roasted Beets: 2 medium, peeled and diced
• Walnut Sage Pesto: 1 cup fresh sage leaves, ½ cup walnuts, ½ cup olive oil, 1 garlic clove and Salt to taste.

Instructions

1. Roast Sweet Potatoes:

• Preheat oven to 400°F (200°C).
• Arrange sweet potato rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast for 25-30 minutes until tender and slightly crispy.

2. Prepare Walnut Sage Pesto:

• In a food processor, combine sage leaves, walnuts, garlic, and salt.
• Pulse while slowly adding olive oil until a smooth paste forms.

3. Assemble the Dish:

• Place roasted sweet potato rounds on a serving platter.
• Top each round with a spoonful of roasted beets.
• Add a piece of burrata on top.
• Drizzle with walnut sage pesto.

Recipe Variations to Try

Keep your base but experiment with exciting twists:

• Cheese Swap: Use goat cheese, feta, or vegan mozzarella instead of burrata.
• Beet Alternatives: Try roasted carrots or golden beets for a color contrast.
• Pesto Remix: Replace sage with basil, arugula, or parsley. Use pistachios or almonds in place of walnuts.
• Spice It Up: Add chili flakes or smoked paprika for a bit of heat.
• Make it a Main: Serve over quinoa or greens and top with a poached egg or grilled tofu.

How to Store and Reheat

To keep your components fresh and flavorful:

• Storage: Store sweet potatoes, beets, pesto, and burrata in separate airtight containers in the fridge.

• Shelf Life: Consume within 3–4 days.

• Reheating: Warm sweet potatoes and beets in the oven at 300°F (150°C) for 10 minutes or microwave gently. Add burrata and pesto after heating to preserve texture and freshness.

Dietary Adaptations

Make it fit nearly any dietary preference:

• Dairy-Free: Use cashew cheese or almond-based burrata alternatives.
• Nut-Free: Swap walnuts for toasted sunflower or pumpkin seeds in the pesto.
• Vegan: Combine both swaps above for a fully plant-based version.
• Low Carb: Use roasted eggplant rounds instead of sweet potato for a lighter base.

Elegant Serving Ideas & Plating Tips for Sweet Potato Rounds with Burrata

Presentation is everything, especially when you’re serving a dish as visually striking as Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto. These vibrant, flavor-packed rounds deserve a stage that enhances their color and texture. Whether you’re entertaining guests or elevating a weekday meal, here’s how to plate and serve this dish with style:

• Use a clean white platter to allow the bold hues of roasted sweet potatoes, ruby beets, and green pesto to stand out beautifully.

• Garnish thoughtfully with microgreens, fresh sage leaves, or even edible flowers for a restaurant-quality finish.

• Drizzle extra walnut sage pesto over the top using a squeeze bottle or spoon for a decorative zigzag or circular swirl, it adds both flair and flavor.

• For cocktail parties or elegant events, serve the rounds individually on appetizer spoons, mini plates, or crostini, transforming them into perfect bite-sized starters.

When it comes to serving temperature, these sweet potato rounds with burrata are best enjoyed warm or at room temperature. Serve them as:

• A sophisticated vegetarian appetizer
• A side dish to pair with grilled fish or herbed quinoa
• The star of a meatless dinner, especially when plated over arugula or lentils

For drinks, pair them with a crisp white wine, a light sparkling rosé, or sparkling water with lemon for a refreshing, balanced pairing. A final touch of crushed walnuts or flaky sea salt adds subtle crunch and depth to every bite.

Want to explore more bold and herbaceous sauces? Try our Rosemary Honey Garlic Butter Sauce, it’s savory-sweet and elevates everything from veggies to roasted meats.

FAQs (Frequently Asked Questions)

Q1: Can I make this dish ahead of time?

Yes, you can roast the sweet potatoes and beets in advance. Assemble with burrata and pesto just before serving to maintain freshness.

Q2: What can I use instead of burrata?

Mozzarella or ricotta are good substitutes if burrata is unavailable.

Q3: Is there a nut-free version of the pesto?

Absolutely. Replace walnuts with sunflower seeds or omit nuts entirely for a different flavor profile.

Q4: How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble when ready to eat.

Final Thoughts

These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto offer a delightful combination of flavors and textures that are sure to impress. Whether you’re hosting a dinner party or looking for a unique vegetarian dish, this recipe is both visually appealing and satisfying.

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