Description
A vibrant and elegant dish featuring roasted sweet potatoes and beets, topped with creamy burrata and a savory walnut drizzle.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/2 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and beets with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until caramelized and tender.
- While vegetables roast, prepare the walnut drizzle: In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and toasted walnuts.
- Arrange roasted vegetables on a serving platter. Place burrata in the center and gently tear open.
- Drizzle the walnut mixture over the vegetables and burrata. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.