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Sweet Potatoes with Burrata, Roasted Beets, and Walnut Sage Pesto

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This Sweet Potatoes with Burrata, Roasted Beets, and Walnut Sage Pesto is a vibrant and flavorful dish perfect for any season. Roasted sweet potatoes and beets are topped with creamy burrata and finished with a rich walnut sage pesto for a delightful balance of textures and flavors. This dish is ideal for vegetarians and a beautiful centerpiece for any meal

Ingredients

Scale

  1. For the Roasted Sweet Potatoes and Beets:

    • 2 large sweet potatoes, halved lengthwise

    • 2 medium beets, peeled and cubed

    • 2 tablespoons olive oil

    • Salt and pepper, to taste

    For the Walnut Sage Pesto:

    • 1 cup fresh sage leaves

    • ½ cup walnuts

    • ½ cup grated Parmesan cheese

    • ½ cup olive oil

    • 2 cloves garlic

    • Juice of ½ lemon

    • Salt and pepper, to taste

    For Assembly:

    • 8 ounces burrata cheese

    • Extra virgin olive oil for drizzling

    • Fresh arugula (optional)

    • Walnut halves for garnish

Instructions

  • Roast the Sweet Potatoes and Beets:

    • Preheat oven to 400°F (200°C).

    • Place sweet potato halves and cubed beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the beets to coat evenly, and arrange the sweet potatoes cut-side up.

    • Roast for 40-45 minutes, or until sweet potatoes are tender and beets are cooked through.

  • Make the Walnut Sage Pesto:

    • While the vegetables are roasting, prepare the pesto. In a food processor, combine sage leaves, walnuts, Parmesan cheese, garlic, and lemon juice. Pulse until coarsely chopped.

    • With the food processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper to taste.

 

  • Assemble the Dish:

    • Once the sweet potatoes and beets are roasted, let them cool slightly.

    • For each serving, place a roasted sweet potato half on a plate.

    • Top with a few pieces of roasted beets and a generous dollop of burrata cheese on top.

    • Spoon a generous amount of walnut sage pesto over the burrata.

    • Drizzle with extra virgin olive oil and garnish with walnut halves. Serve immediately.

Notes

  • You can substitute arugula for additional greens if desired.

  • This dish works as a vegetarian main course or a side dish.

 

  • Walnut sage pesto can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/sweet-potatoes-with-burrata-roasted-beets-and-walnut-sage-pesto/