Description
Indulge in the flavors of autumn with this delectable Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto dish. Tender roasted sweet potatoes are topped with creamy burrata cheese, earthy roasted beets, and a vibrant, flavorful walnut sage pesto for a truly comforting and nourishing meal.
Ingredients
– 3 medium sweet potatoes, peeled and cubed
– 3 medium beets, peeled and cubed
– 2 tablespoons olive oil, divided
– Salt and freshly ground black pepper
– 8 ounces burrata cheese
– 1/2 cup toasted walnuts
– 1 cup fresh sage leaves
– 2 garlic cloves
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– Juice of 1 lemon
Instructions
1. – Preheat the oven to 400°F (200°C).
2. – Toss the cubed sweet potatoes and beets with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. – In a food processor, combine the toasted walnuts, sage leaves, garlic, Parmesan cheese, and the remaining 1 tablespoon of olive oil. Pulse until a coarse pesto forms. Season with salt and pepper to taste.
4. – To serve, arrange the roasted sweet potatoes and beets on a plate or platter. Top with the burrata cheese and drizzle the walnut sage pesto over the top.
Notes
This dish can be enjoyed warm or at room temperature. The pesto can be made in advance and stored in the refrigerator for up to 1 week. For a vegan option, substitute the burrata cheese with a plant-based cheese or crumbled tofu.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American