Description
A vibrant, elegant dish featuring caramelized sweet potato rounds topped with creamy burrata, earthy roasted beets, and a nutty walnut sage pesto.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and diced
- 1 ball burrata cheese
- 1 cup walnuts, toasted
- 1/4 cup fresh sage leaves
- 1/4 cup olive oil, plus more for roasting
- 2 cloves garlic
- 1 tbsp maple syrup
- Salt and black pepper to taste
- Balsamic glaze for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sweet potato rounds and diced beets with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While vegetables roast, prepare pesto: In a food processor, combine toasted walnuts, sage, garlic, and olive oil. Blend until smooth, then season with salt and pepper.
- Arrange roasted sweet potato rounds on a serving platter. Top with torn burrata, roasted beets, and dollops of walnut sage pesto.
- Drizzle with balsamic glaze and serve warm.
Notes
You can customize the seasonings to taste.