Description
A stunning vegetarian dish featuring caramelized sweet potato rounds topped with creamy burrata, earthy roasted beets, and a fragrant walnut sage pesto.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and diced
- 1 ball burrata cheese
- 1 cup walnuts
- 1/4 cup fresh sage leaves
- 1/4 cup olive oil, plus extra for roasting
- 2 cloves garlic
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1 tbsp maple syrup
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sweet potato rounds and diced beets with olive oil, salt, and pepper. Arrange on baking sheets and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While vegetables roast, prepare pesto: In a food processor, combine walnuts, sage, garlic, lemon juice, and 1/4 cup olive oil. Blend until smooth, seasoning with salt and pepper.
- Drizzle roasted sweet potato rounds with maple syrup and return to oven for 2-3 minutes to caramelize further.
- Arrange sweet potato rounds on a platter, top with roasted beets, tear burrata over the top, and drizzle generously with walnut sage pesto.
Notes
You can customize the seasonings to taste.