Description
A vibrant, elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, earthy roasted beets, and a refreshing mint yogurt dressing.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds and diced beets with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway, until sweet potatoes are tender and beets are caramelized. Let cool slightly.
- In a small bowl, whisk together Greek yogurt, chopped mint, lemon juice, honey, and garlic until smooth to make the dressing.
- Arrange sweet potato rounds on a serving platter. Top each with a piece of burrata, a spoonful of roasted beets, and a drizzle of mint yogurt dressing.
- Garnish with fresh mint leaves and serve immediately.
Notes
You can customize the seasonings to taste.