Description
A vibrant and elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, earthy roasted beets, and a nutty 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
- 1/2 cup walnuts
- 1/4 cup fresh sage leaves
- 1/4 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
- Balsamic glaze for drizzling
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 and roast for 25-30 minutes, until tender and slightly caramelized.
- While vegetables roast, prepare the pesto: In a food processor, combine walnuts, sage, garlic, and olive oil. Blend until smooth, seasoning with salt and pepper to taste.
- To assemble, place sweet potato rounds on a serving platter. Top each round with a piece of burrata, a spoonful of roasted beets, and a drizzle of walnut sage pesto. Finish with a drizzle of balsamic glaze and serve immediately.
Notes
You can customize the seasonings to taste.