Get ready to impress your guests (or treat yourself) with this vibrant appetizer: Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto. This dish is an absolute feast for the eyes and the tastebuds, with sweet caramelized potato, creamy burrata, earthy roasted beets, and a nutty, aromatic pesto that ties everything together. Whether you’re hosting a dinner party, bringing something unique to a potluck, or just craving a snack that feels a little bit luxurious, these rounds are as fun to make as they are to eat. Trust me, you’ll fall in love at first bite!
Ingredients You’ll Need
Ingredients You’ll Need
The lineup for Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto is surprisingly simple, but don’t underestimate the payoff: each ingredient brings its own magic that makes this appetizer exceptional. Here’s why every element deserves its place on your table.
- Sweet potatoes: Roasted until golden and tender, these rounds are the naturally sweet, hearty base for each bite.
- Olive oil: Helps the sweet potatoes achieve their caramelized, crispy edges and also forms the base of the pesto.
- Salt and pepper: Essential for seasoning every layer, heightening all the flavors without overwhelming them.
- Roasted beets: Earthy, jewel-toned, and slightly sweet—they add pops of color and pair perfectly with the cheese.
- Burrata cheese: Creamy, dreamy, and luscious; its richness balances the other flavors beautifully.
- Fresh sage leaves: These bring not only a gorgeous aroma but also a crisp herbal note for extra flair.
- Walnuts: The star ingredient for the pesto, toasted or plain, giving texture and a pleasing nuttiness.
- Fresh sage leaves (again!): In the pesto, they shine with a rustic, savory flavor unique to this aromatic herb.
- Fresh parsley leaves: Adds freshness to the pesto, uplifting it with a bright green hue and hint of bitterness.
- Garlic clove: One is enough for a punch of pungency in the pesto—no bland bites here!
- Parmesan cheese: Salty, nutty, and oh-so-savory, Parmesan gives the pesto some wonderful umami notes.
- Lemon juice: Just a splash wakes up the pesto ingredients and balances the richness.
How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Step 1: Roast the Sweet Potato Rounds
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper, which means less cleanup for you! Slice the sweet potatoes into 1/2-inch-thick rounds and toss them with olive oil, salt, and pepper. Spread them out flat so they roast evenly. Pop them in the oven for about 20–25 minutes, flipping halfway through. You’re looking for golden, slightly crisped edges with tender centers—absolutely irresistible!
Step 2: Prepare the Walnut Sage Pesto
While your kitchen starts to fill with the cozy aroma of roasting sweet potatoes, it’s pesto time! In a food processor, add walnuts, fresh sage, parsley, garlic, lemon juice, and Parmesan. Pulse until everything is finely chopped. With the processor running, drizzle in the olive oil until your pesto becomes thick but spoonable. Season it with salt and pepper, and taste to adjust! This pesto is the flavor-packed, herby finishing touch to our Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto.
Step 3: Assemble the Rounds
Once the sweet potato rounds are roasted to perfection, let them cool slightly (so the burrata doesn’t melt right away!). Now, have fun with the assembly: top each round with a generous spoonful of diced roasted beats, a torn piece of burrata, and a lovely dollop of walnut sage pesto. Don’t skimp—it all comes together in each bite!
Step 4: Add Garnish and Serve
For that final flourish, scatter a few fresh sage leaves across your masterpiece. The herbal aroma and splash of green look and taste stunning. Arrange everything on a platter and serve immediately while the rounds are still just-warm and the cheese is oh-so-creamy. Your Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are ready to wow!
How to Serve Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Garnishes
Garnishing is more than just a finishing touch here—it’s the invitation to dig in! Fresh sage leaves add a woodsy scent and pop of color, while an extra drizzle of pesto (or even a pinch of flaky sea salt) can make each bite feel special. If you’re in the mood for a little more crunch, try a scattering of toasted chopped walnuts over the top.
Side Dishes
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto pair beautifully with light, crisp salads—think arugula with lemon vinaigrette or a simple green salad with apple slices. They also shine next to a roasted chicken or a hearty grain salad. Serve them as a starter, or let them headline a vegetarian lunch spread!
Creative Ways to Present
Presentation is half the fun. Arrange the rounds on a beautiful wooden board for some rustic charm, or fan them out in concentric circles on a bright platter for that dramatic, Instagram-worthy look. For a fancier cocktail hour, serve each round on a mini plate with a sprig of sage and a fork. No matter how you present them, they are guaranteed to disappear quickly!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the sweet potato rounds, roasted beets, and burrata separately in airtight containers in the fridge. The walnut sage pesto can go in its own jar. Keeping everything divided helps the textures stay their best for up to 3 days.
Freezing
While Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are at their best when fresh, you can freeze the roasted sweet potato rounds and roasted beets for up to one month. Skip freezing the burrata and pesto—the cheese loses its creamy texture and the herbs in the pesto can turn brown and lose flavor.
Reheating
To reheat, warm the sweet potato rounds and beets gently in a 350°F (175°C) oven until just heated through. Avoid microwaving, as it can make the potatoes soggy. Once warm, reassemble with pesto and fresh burrata for that straight-from-the-oven experience!
FAQs
Can I use golden or Chioggia beets instead of red?
Absolutely! Golden or candy-striped Chioggia beets look stunning and taste fantastic in this recipe. They’ll bring different hues and subtle flavor variations, making your Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto even more memorable.
What can I substitute for burrata?
If you can’t find burrata, fresh mozzarella or whipped ricotta are both excellent stand-ins. Each brings its own creamy quality—just use what you have, and the results will still be delicious.
How long will the walnut sage pesto keep in the fridge?
Homemade walnut sage pesto can be stored in an airtight container for up to 3 days in the refrigerator. If you have leftover pesto, drizzle a thin layer of olive oil on top to help preserve its color and flavor.
Can I make this appetizer dairy-free?
You absolutely can! Swap the burrata and Parmesan in the pesto for your favorite dairy-free cheese alternatives, or simply omit them for a fresh, herb-packed vegan version of Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto.
What’s the best way to toast the walnuts for the pesto?
Toasting walnuts is easy and enhances their flavor. Simply place them in a dry skillet over medium heat and stir frequently for about 3–4 minutes, or until fragrant and lightly golden. Let them cool before making your pesto.
Final Thoughts
There’s truly something magical about sharing Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto. They’re inviting, colorful, and utterly satisfying—an appetizer that gathers people around the table and guarantees compliments. I can’t wait for you to give this dish a try; it’s sure to become a favorite for any occasion!
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Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a delightful appetizer featuring a medley of flavors and textures, perfect for any gathering or a special treat for yourself. The sweet potatoes are roasted to perfection, topped with savory roasted beets, creamy burrata cheese, and a flavorful walnut sage pesto.
Ingredients
Sweet Potato Rounds:
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and pepper to taste
Roasted Beets:
- 1 cup cooked and diced roasted beets
Burrata Cheese Topping:
- 8 oz burrata cheese, torn into pieces
- Fresh sage leaves for garnish
- 1/2 cup walnuts
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley leaves
- 1 garlic clove
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
Walnut Sage Pesto:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast sweet potatoes: Toss sweet potato rounds with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
- Prepare walnut sage pesto: Blend walnuts, sage, parsley, garlic, lemon juice, Parmesan cheese, and olive oil in a food processor until smooth. Season with salt and pepper.
- Assemble: Top roasted sweet potato rounds with roasted beets, burrata cheese, and walnut sage pesto.
- Serve: Garnish with fresh sage leaves and serve immediately.
Notes
- You can make the walnut sage pesto ahead and refrigerate for up to 3 days.
- For extra crunch, consider toasting the walnuts before making the pesto.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3–4 rounds
- Calories: 310
- Sugar: 6g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
