Introduction:
Looking for a vibrant, flavorful dish that combines earthy, sweet, creamy, and nutty elements in every bite? This recipe for Sweet Potatoes with Burrata, Roasted Beets, and Walnut Pesto brings together a beautiful harmony of flavors and textures. Sweet roasted beets and tender sweet potatoes are paired with creamy burrata, while a rich walnut sage pesto adds a savory, herbaceous punch. The dish is topped with toasted walnuts for a delightful crunch, making it a perfect meal for those looking for something unique yet utterly comforting.
This recipe works beautifully as a side dish, a light main course, or even as a show-stopping appetizer for special occasions. It’s packed with nutrients, is gluten-free, and can easily be modified to suit different dietary preferences. The sweetness of the roasted vegetables contrasts wonderfully with the creamy burrata, while the walnut pesto adds depth, making this dish an irresistible combination of flavors.
Ingredients:
For the Roasted Sweet Potatoes and Beets:
- 2 medium sweet potatoes, scrubbed and cut in half lengthwise
- 3 medium beets, peeled and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Walnut Sage Pesto:
- ½ cup walnuts, toasted
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (optional for vegan version)
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the Toppings:
- 2 balls of fresh burrata
- ¼ cup toasted walnuts, chopped
- Fresh sage leaves (optional for garnish)
Preparation:
Step 1: Preheat the Oven and Prepare Vegetables
Preheat your oven to 400°F (200°C). Begin by scrubbing and cutting the sweet potatoes in half lengthwise. Peel the beets and cut them into wedges. Line a large baking sheet with parchment paper.
Step 2: Season and Roast the Sweet Potatoes and Beets
Place the sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly. Place the sweet potatoes cut-side down to ensure they roast evenly and caramelize. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through. Flip the sweet potatoes halfway through roasting to achieve an even golden crust.
Step 3: Prepare the Walnut Sage Pesto
While the vegetables are roasting, prepare the walnut sage pesto. In a food processor, combine the toasted walnuts, fresh sage leaves (or a mix of sage and basil), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper. Pulse to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency. Taste and adjust seasoning if necessary. If the pesto is too thick, add a bit more olive oil or a tablespoon of water to thin it out.
Step 4: Toast the Walnuts
In a small skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until they are golden brown and fragrant. Set aside to cool.
Step 5: Assemble the Dish
Once the sweet potatoes and beets are roasted to perfection, remove them from the oven and allow them to cool slightly. Place each sweet potato half on a serving platter or individual plates. Arrange the roasted beets around the sweet potatoes. Tear the burrata into pieces and gently place them on top of the sweet potatoes. Drizzle everything generously with the walnut sage pesto.
Step 6: Garnish and Serve
Top the dish with the toasted walnuts for a crunchy element, and garnish with fresh sage leaves if desired. Serve immediately while the sweet potatoes and burrata are warm, allowing the flavors to meld beautifully.
COOKING Note:
- Beets: To avoid the beets bleeding into other ingredients, roast them separately from the sweet potatoes if you want to preserve their distinct colors.
- Burrata: Make sure to add the burrata right before serving. The warmth of the roasted vegetables will slightly melt the burrata, making it even more luscious.
- Pesto: If you don’t have sage, you can easily substitute with basil, parsley, or a combination of herbs. For a dairy-free option, leave out the Parmesan or use a vegan alternative.
Serving Suggestions:
This dish is substantial enough to serve as a light main course, especially when paired with a simple green salad or some crusty bread to soak up the extra pesto. You can also serve it as a side dish alongside roasted chicken or fish. It works beautifully as a starter for a festive dinner, allowing your guests to enjoy a variety of textures and flavors in one elegant presentation.
Tips:
- Make Ahead: You can roast the sweet potatoes and beets ahead of time and gently reheat them before assembling the dish. The walnut pesto can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before serving.
- Customize the Veggies: If you’d like to add more vegetables to this dish, roasted carrots or parsnips would complement the flavors perfectly.
- Vegan Version: To make this dish completely vegan, omit the Parmesan from the walnut pesto and use a plant-based cheese or skip the cheese altogether. You can also replace the burrata with a dairy-free cheese, like almond-based ricotta or cashew cheese.
- Seasonal Variations: In the summer, consider grilling the sweet potatoes and beets instead of roasting them to bring a smoky depth to the dish. In the fall, swap sage for rosemary or thyme in the pesto for a cozy flavor twist.
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving):
- Calories: 580 kcal
- Protein: 14g
- Sodium: 420mg
- Fiber: 9g
- Fat: 40g (from olive oil, burrata, and walnuts)
- Carbohydrates: 46g
- Sugars: 11g
(Note: Nutritional values are estimated and can vary based on exact ingredients and portion sizes used.)
Conclusion:
These Sweet Potatoes with Burrata, Roasted Beets, and Walnut Pesto offer an impressive balance of sweet, savory, and creamy elements that make for a stunning yet comforting dish. The roasted sweet potatoes bring warmth and heartiness, while the earthy beets and toasted walnuts provide depth and crunch. The star of the dish, the walnut sage pesto, infuses everything with rich herbaceous flavors, while the creamy burrata brings it all together with luxurious creaminess.
This recipe is perfect for special occasions or a simple dinner where you want to wow your guests (or yourself!). With its nutrient-packed ingredients and beautiful presentation, this dish delivers both on taste and nutrition. Whether served as a side or a main, it’s bound to become a favorite in your kitchen.
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Sweet Potatoes with Burrata, Roasted Beets, and Walnut Pesto
- Total Time: 50 minutes
Ingredients
For the Roasted Sweet Potatoes and Beets:
- 2 medium sweet potatoes, scrubbed and cut in half lengthwise
- 3 medium beets, peeled and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Walnut Sage Pesto:
- ½ cup walnuts, toasted
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (optional for vegan version)
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the Toppings:
- 2 balls of fresh burrata
- ¼ cup toasted walnuts, choppe
Instructions
Step 1: Preheat the Oven and Prepare Vegetables
Preheat your oven to 400°F (200°C). Begin by scrubbing and cutting the sweet potatoes in half lengthwise. Peel the beets and cut them into wedges. Line a large baking sheet with parchment paper.
Step 2: Season and Roast the Sweet Potatoes and Beets
Place the sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly. Place the sweet potatoes cut-side down to ensure they roast evenly and caramelize. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through. Flip the sweet potatoes halfway through roasting to achieve an even golden crust.
Step 3: Prepare the Walnut Sage Pesto
While the vegetables are roasting, prepare the walnut sage pesto. In a food processor, combine the toasted walnuts, fresh sage leaves (or a mix of sage and basil), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper. Pulse to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency. Taste and adjust seasoning if necessary. If the pesto is too thick, add a bit more olive oil or a tablespoon of water to thin it out.
Step 4: Toast the Walnuts
In a small skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until they are golden brown and fragrant. Set aside to cool.
Step 5: Assemble the Dish
Once the sweet potatoes and beets are roasted to perfection, remove them from the oven and allow them to cool slightly. Place each sweet potato half on a serving platter or individual plates. Arrange the roasted beets around the sweet potatoes. Tear the burrata into pieces and gently place them on top of the sweet potatoes. Drizzle everything generously with the walnut sage pesto.
Step 6: Garnish and Serve
Top the dish with the toasted walnuts for a crunchy element, and garnish with fresh sage leaves if desired. Serve immediately while the sweet potatoes and burrata are warm, allowing the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 580 kcal
- Sodium: 420mg
- Protein: 14g