Sweet Potatoes with Burrata, Roasted Beets and Walnut Sage Pesto

Introduction

Sweet potatoes with burrata, roasted beets, and walnut sage pesto is a colorful and flavorful dish that delivers an irresistible combination of sweetness, creaminess, earthiness, and herby nuttiness. Perfect for an elegant appetizer or a light yet fulfilling main course, this recipe brings together the velvety texture of burrata, the earthy depth of roasted beets, and the crunchy, herby goodness of walnut sage pesto. It’s a true celebration of fresh ingredients, masterfully combined for a memorable culinary experience.

Ingredients:

For the Sweet Potatoes and Beets:

• 2 large sweet potatoes, scrubbed and halved lengthwise
• 4 medium beets, peeled and quartered
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves

For the Walnut Sage Pesto:

• 1 cup fresh sage leaves, packed
• ½ cup fresh basil leaves, packed
• ½ cup walnuts, toasted
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ½ cup olive oil (plus extra if needed)
• Juice of 1 lemon
• Salt and pepper, to taste

To Assemble:

• 2 balls of burrata cheese, drained
• Fresh microgreens or arugula, for garnish
• Chopped toasted walnuts, for garnish
• Extra olive oil, for drizzling

Preparation:

Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato halves and beet quarters on the prepared baking sheet.
3. Drizzle olive oil over the vegetables, ensuring they are evenly coated. Season with salt, freshly ground black pepper, and sprinkle with fresh thyme leaves.
4. Roast the sweet potatoes and beets for about 40-45 minutes, or until fork-tender and caramelized around the edges, flipping the beets halfway through for even roasting. Remove from the oven and let cool slightly.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, make the pesto. In a food processor, add the fresh sage leaves, basil leaves, toasted walnuts, and garlic cloves.
2. Pulse until the mixture is finely chopped but not overly processed.
3. Add the grated Parmesan cheese and lemon juice. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (add more oil if needed for a smoother texture).
4. Season the pesto with salt and freshly ground black pepper to taste, then set aside.

Step 3: Assemble the Dish

1. Arrange the roasted sweet potatoes and beets on a large serving platter.
2. Tear the burrata into pieces and place them over the warm vegetables. The heat from the roasted vegetables will gently soften the burrata, enhancing its creamy texture.
3. Spoon generous dollops of walnut sage pesto over the dish.
4. Garnish with fresh microgreens or arugula for a touch of brightness and a burst of flavor. Scatter some chopped toasted walnuts over the top for added crunch.
5. Drizzle a bit of extra olive oil over the entire dish for a glossy finish.

COOKING Note:

• When roasting the beets, use separate foil or a sectioned-off area on the baking sheet if you’re concerned about their deep red color bleeding onto the sweet potatoes.
• For the pesto, always toast the walnuts before using to bring out their flavor and give the pesto a richer taste.

Serving Suggestions:

• Serve this dish warm or at room temperature as a main course alongside a crisp, green salad and crusty bread.
• It also makes an excellent side dish for grilled chicken, seared salmon, or a hearty grain bowl.
• Pair with a chilled glass of white wine, such as Sauvignon Blanc or a citrusy Chardonnay, to complement the earthy and creamy notes.

Tips:

• Make-Ahead Option: Roast the sweet potatoes and beets a day in advance and store them in an airtight container in the fridge. You can also make the walnut sage pesto ahead of time and store it in the fridge for up to a week.
• Substitution Ideas: Swap out walnuts for pecans or pine nuts if you prefer a different nut flavor. You can also substitute sage with a mix of parsley and oregano for a different herb profile.
• Presentation Tip: For an elevated presentation, use heirloom beets in a variety of colors, such as golden and candy-striped, to add visual interest to your dish.

Prep Time:

20 minutes

Cooking Time:

45 minutes

Total Time:

1 hour 5 minutes

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 16g
• Sodium: 520mg

Conclusion

Sweet Potatoes with Burrata, Roasted Beets & Walnut Sage Pesto is a sophisticated dish that shines with its medley of flavors and textures. Whether you’re hosting a dinner party or looking to make a gourmet meal for a special occasion, this dish is sure to impress. The freshness of the walnut sage pesto combined with the creamy burrata and roasted vegetables makes every bite a delightful experience.

Sweet Potatoes with Burrata, Roasted Beets and Walnut Sage Pesto

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• Author: Imili Johnson
• Total Time: 1 hour 5 minutes

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Ingredients

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For the Sweet Potatoes and Beets:

• 2 large sweet potatoes, scrubbed and halved lengthwise
• 4 medium beets, peeled and quartered
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves

For the Walnut Sage Pesto:

• 1 cup fresh sage leaves, packed
• ½ cup fresh basil leaves, packed
• ½ cup walnuts, toasted
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ½ cup olive oil (plus extra if needed)
• Juice of 1 lemon
• Salt and pepper, to taste

To Assemble:

• 2 balls of burrata cheese, drained
• Fresh microgreens or arugula, for garnish
• Chopped toasted walnuts, for garnish
• Extra olive oil, for drizzling

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Instructions

Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato halves and beet quarters on the prepared baking sheet.
3. Drizzle olive oil over the vegetables, ensuring they are evenly coated. Season with salt, freshly ground black pepper, and sprinkle with fresh thyme leaves.
4. Roast the sweet potatoes and beets for about 40-45 minutes, or until fork-tender and caramelized around the edges, flipping the beets halfway through for even roasting. Remove from the oven and let cool slightly.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, make the pesto. In a food processor, add the fresh sage leaves, basil leaves, toasted walnuts, and garlic cloves.
2. Pulse until the mixture is finely chopped but not overly processed.
3. Add the grated Parmesan cheese and lemon juice. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (add more oil if needed for a smoother texture).
4. Season the pesto with salt and freshly ground black pepper to taste, then set aside.

Step 3: Assemble the Dish

1. Arrange the roasted sweet potatoes and beets on a large serving platter.
2. Tear the burrata into pieces and place them over the warm vegetables. The heat from the roasted vegetables will gently soften the burrata, enhancing its creamy texture.
3. Spoon generous dollops of walnut sage pesto over the dish.
4. Garnish with fresh microgreens or arugula for a touch of brightness and a burst of flavor. Scatter some chopped toasted walnuts over the top for added crunch.
5. Drizzle a bit of extra olive oil over the entire dish for a glossy finish.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 450
• Sodium: 520mg
• Protein: 16g