This gourmet yet simple appetizer features crispy roasted sweet potato rounds, creamy burrata, earthy roasted beets, and a fragrant walnut sage pesto. It’s a beautifully balanced dish, combining sweet, savory, creamy, and nutty flavors. Serve it as an elegant starter, side dish, or even a light meal.
**Time Needed**
– Prep Time: 15 minutes
– Cooking Time: 40 minutes
– Total Time: 55 minutes
**Ingredients**
(Serves 4–6 as an appetizer)
**For the Sweet Potato Rounds:**
– 2 large sweet potatoes, sliced into ½-inch rounds
– 2 tablespoons olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon smoked paprika (optional, for depth of flavor)
**For the Roasted Beets:**
– 2 medium beets, peeled and diced
– 1 tablespoon olive oil
– ¼ teaspoon salt
**For the Walnut Sage Pesto:**
– ½ cup walnuts, toasted
– ¼ cup fresh sage leaves
– ½ cup fresh basil leaves
– 1 small garlic clove
– ½ cup grated Parmesan cheese
– ¼ cup olive oil
– 1 tablespoon lemon juice
– ¼ teaspoon salt
– ¼ teaspoon black pepper
**Toppings:**
– 1 ball of burrata, torn into pieces
– Drizzle of honey or balsamic glaze (optional)
– Extra toasted walnuts
**Instructions**
**1. Roast the Sweet Potatoes & Beets:**
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato rounds with olive oil, salt, pepper, and paprika. Spread on a parchment-lined baking sheet.
3. On a separate baking sheet, toss diced beets with olive oil and salt.
4. Roast both for 35–40 minutes, flipping sweet potatoes halfway through, until they are golden and beets are tender.
**2. Make the Walnut Sage Pesto:**
1. In a food processor, blend walnuts, sage, basil, garlic, Parmesan, salt, and pepper until finely chopped.
2. Slowly add olive oil and lemon juice, blending until smooth. Adjust seasoning as needed.
**3. Assemble the Dish:**
1. Arrange roasted sweet potato rounds on a platter.
2. Top each with a spoonful of roasted beets.
3. Tear burrata into small pieces and distribute evenly.
4. Drizzle with walnut sage pesto and honey or balsamic glaze (if using).
5. Garnish with extra walnuts.
**4. Serve & Enjoy:**
– Best served warm or at room temperature.
**Nutritional Info**
(Per Serving, Approximate)
– Calories: ~320 kcal
– Protein: 9g
– Carbohydrates: 28g
– Fat: 20g
– Fiber: 5g
– Sodium: ~300g
**Notes & Variations**
– **Dairy-Free:** Swap burrata for vegan cheese or avocado.
– **Nut-Free:** Use pumpkin seeds instead of walnuts in the pesto.
– **Meal Prep:** Roast sweet potatoes & beets ahead of time and assemble just before serving.
– **Extra Crispy:** Air-fry sweet potatoes at 375°F (190°C) for 15–18 minutes.
**Frequently Asked Questions**
1. **Can I use store-bought pesto?**
Yes! Basil pesto works well if you’re short on time.
2. **How do I store leftovers?**
Store components separately in the fridge for up to 3 days. Assemble before serving.
3. **What can I serve this with?**
Pairs well with a fresh salad or grilled protein like chicken or salmon.
4. **Can I use golden beets instead of red beets?**
Absolutely! Golden beets add a milder flavor and beautiful color contrast.
Enjoy this elegant and flavorful dish!