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Sweet potato rounds topped with burrata, roasted beets, and walnut sage pesto on a serving platter

Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Roasted sweet potato rounds topped with creamy burrata, caramelized beets, and nutty walnut sage pesto—a colorful, elegant dish perfect for holidays or dinner parties.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6–8 fresh sage leaves
  • ½ cup fresh parsley
  • ¼ cup grated Parmesan
  • 2 large sweet potatoes, sliced into ½-inch rounds
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 medium beets, peeled and diced
  • ½ cup walnuts, toasted
  • 1 garlic clove
  • ⅓ cup olive oil
  • 1 ball burrata cheese
  • Honey (optional, for drizzling)
  • Fresh thyme or microgreens, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potato rounds with oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
  2. Toss diced beets with olive oil, salt, and pepper. Roast on a separate sheet for 25–30 minutes.
  3. In a food processor, blend toasted walnuts, garlic, sage, parsley, Parmesan, and olive oil until smooth. Season with salt and pepper.
  4. Top each sweet potato round with pesto, burrata, and roasted beet cubes. Drizzle with honey (if using) and garnish with thyme or microgreens.

Notes

  • Use golden beets for less staining and a milder flavor.
  • Make components ahead and assemble just before serving.
  • Try vegan cheese to make it dairy-free.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Modern American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 plate (approx 2–3 rounds)
  • Calories: 310
  • Sugar: 6g
  • Sodium: 260mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: sweet potato appetizer, burrata, roasted beets, walnut pesto, vegetarian side dish