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
Scale
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
