Description
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
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For the Roasted Sweet Potatoes and Beets:
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2 large sweet potatoes, halved lengthwise
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2 medium beets, peeled and cubed
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2 tablespoons olive oil
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Salt and pepper, to taste
For the Walnut Sage Pesto:
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1 cup fresh sage leaves
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½ cup walnuts
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½ cup grated Parmesan cheese
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½ cup olive oil
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2 cloves garlic
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Juice of ½ lemon
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Salt and pepper, to taste
For Assembly:
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8 ounces burrata cheese
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Extra virgin olive oil for drizzling
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Fresh arugula (optional)
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Walnut halves for garnish
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Instructions
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Roast the Sweet Potatoes and Beets:
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Preheat oven to 400°F (200°C).
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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.
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Roast for 40-45 minutes, or until sweet potatoes are tender and beets are cooked through.
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Make the Walnut Sage Pesto:
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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.
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With the food processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper to taste.
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Assemble the Dish:
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Once the sweet potatoes and beets are roasted, let them cool slightly.
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For each serving, place a roasted sweet potato half on a plate.
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Top with a few pieces of roasted beets and a generous dollop of burrata cheese on top.
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Spoon a generous amount of walnut sage pesto over the burrata.
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Drizzle with extra virgin olive oil and garnish with walnut halves. Serve immediately.
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Notes
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You can substitute arugula for additional greens if desired.
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This dish works as a vegetarian main course or a side dish.
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Walnut sage pesto can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg