Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto – Colorful, Creamy, and Elegant

These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a vibrant, flavor-packed dish that’s as beautiful as it is satisfying. Creamy burrata melts into tender roasted sweet potato slices, while earthy roasted beets and a fragrant walnut sage pesto bring depth and freshness to every bite. Perfect as a stunning appetizer, light lunch, or even a vegetarian main, this dish is a showstopper without being complicated.

Why You’ll Love This Recipe

Wholesome & Hearty – Sweet potatoes offer natural sweetness and satisfying texture.
Creamy Indulgence – Burrata adds luscious creaminess that contrasts beautifully with the other elements.
Herbaceous & Nutty – Walnut sage pesto is a bold, earthy twist on the classic.
Gorgeous Presentation – Bright colors and layered textures make this dish table-ready.

Ingredients

For the sweet potato rounds:

• 2 large sweet potatoes, sliced into ½-inch rounds
• 1 tbsp olive oil
• Salt and pepper, to taste

For the roasted beets:

• 2 medium beets, peeled and cut into small wedges
• 1 tsp olive oil
• Salt and pepper, to taste

For the walnut sage pesto:

• ½ cup walnuts
• ½ cup fresh sage leaves
• ¼ cup fresh parsley
• 1 clove garlic
• 2 tbsp grated Parmesan cheese
• 3 tbsp olive oil
• 1–2 tbsp water (to thin, if needed)
• Salt and pepper, to taste

For assembly:

• 6 oz burrata cheese, torn into pieces
• Extra sage or parsley, for garnish

Instructions

1. Roast the Sweet Potatoes and Beets
Preheat oven to 400°F (200°C). Arrange sweet potato slices on one baking sheet and beet wedges on another. Drizzle both with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, flipping sweet potatoes halfway, until tender and golden.

2. Make the Walnut Sage Pesto
In a food processor, combine walnuts, sage, parsley, garlic, Parmesan, salt, and pepper. Pulse until finely chopped. With the motor running, drizzle in olive oil and enough water to create a spoonable consistency. Taste and adjust seasoning.

3. Assemble the Dish
Arrange sweet potato rounds on a platter. Top each round with a few pieces of roasted beet, a dollop of burrata, and a drizzle of walnut sage pesto. Garnish with extra herbs if desired.

Nutritional Information (Per Serving)

Calories: 210
Protein: 6g
Fat: 12g
Carbohydrates: 21g
Sugar: 6g
Fiber: 4g

Tips for Success

• Make Ahead Components – Roast vegetables and make pesto ahead to save time.
• Serve at Room Temperature – This dish is delicious warm or at room temp, making it great for entertaining.
• Toast the Walnuts – Lightly toasting the walnuts brings out a deeper, nuttier flavor.

Why This Recipe Works

The natural sweetness of roasted sweet potatoes and beets is perfectly balanced by creamy, slightly tangy burrata and the earthy, herby richness of walnut sage pesto. Together, they create a dish that’s satisfying, nutrient-packed, and impressive enough for guests.

Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a colorful, flavorful way to elevate your next meal. With their vibrant presentation and satisfying flavors, they prove that eating wholesomely can also be indulgent and elegant.