Sweet potato rounds with burrata, roasted beets, and walnut sage pesto

Credit to Healthy Mediterranean Recipes

This dish is a must-try if you’re looking for a gourmet yet effortless appetizer bursting with Mediterranean flavors. Crispy roasted sweet potato rounds are the perfect base for creamy burrata, earthy roasted beets, and a fragrant walnut sage pesto. Each bite offers a beautifully balanced combination of sweet, savory, creamy, and nutty flavors, making it an elegant starter, a flavorful side dish, or even a light meal.

With just 15 minutes of prep and a total cook time of under an hour, this recipe is as simple as it is impressive. Whether you are hosting a gathering or treating yourself to a special dish, this vibrant creation will surely delight your taste buds.

This is too good not to share!

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.

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