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Close-up of Roasted Sweet Potato Rounds with Burrata, Beets, and Walnut pesto garnish on a white plate.

Roasted Sweet Potato Rounds with Burrata, Beets and Walnut

A stunning Mediterranean appetizer featuring caramelized sweet potato rounds topped with earthy roasted beets, luxurious cream-filled burrata cheese, a rustic walnut sage pesto, and crispy toasted walnuts.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Veggie Base
  • 2 large sweet potatoes washed and sliced into 1/2-inch thick rounds
  • 2 medium beets peeled and sliced into 1/4-inch rounds
  • 3 tablespoons extra virgin olive oil split
  • 1 tablespoon honey optional
  • Sea salt and fresh black pepper to taste
For the Walnut Sage Pesto
  • 1/2 cup walnuts toasted
  • 1 cup fresh sage leaves
  • 1/2 cup Parmigiano-Reggiano cheese grated
  • 1 clove garlic smashed
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 pinch salt
For Assembly & Garnish
  • 2 balls fresh burrata cheese approx. 8 oz total
  • 1/4 cup chopped walnuts toasted
  • 1 teaspoon extra virgin olive oil for drizzling

Method
 

Prep the Oven:
  1. Preheat your oven to 400°F (200°C) and line two separate baking sheets with parchment paper.
Roast Sweet Potatoes:
  1. Arrange sweet potato rounds on the first baking sheet. Drizzle with 1.5 tablespoons olive oil and optional honey. Season with salt and pepper. Bake for 20-25 minutes, flipping halfway, until golden and caramelized.
Roast Beets:
  1. Place beet slices on the second baking sheet. Drizzle with the remaining 1.5 tablespoons olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
Process the Pesto:
  1. In a food processor, pulse toasted walnuts, sage, Parmesan, garlic, and lemon juice into a coarse paste. Slowly stream in the olive oil with the motor running until completely emulsified. Season with a pinch of salt.
Assemble:
  1. Arrange warm sweet potato rounds on a serving platter. Place a roasted beet round on top of each. Tear the fresh burrata into chunks and place over the beets.
Garnish & Serve:
  1. Spoon a generous dollop of walnut sage pesto over the cheese. Scatter chopped toasted walnuts over the top, finish with a light drizzle of olive oil, and serve immediately.

Notes

  • Storage: Keep components separate in airtight containers in the fridge for up to 3 days. Reheat vegetables before assembling.
  • Pro Tip: Bring the burrata cheese to room temperature before tearing to maximize its creamy texture.