Description
A vibrant, elegant appetizer featuring roasted sweet potato rounds topped with creamy whipped goat cheese, earthy roasted beets, and a fresh mint-pistachio pesto.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and diced into 1/2-inch cubes
- 8 oz goat cheese, softened
- 1/4 cup heavy cream or Greek yogurt
- 1 cup fresh mint leaves, packed
- 1/2 cup shelled pistachios, toasted
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/3 cup extra-virgin olive oil, plus more for roasting
- Salt and black pepper to taste
- Fresh mint leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds and diced beets separately with olive oil, salt, and pepper. Arrange on separate baking sheets in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
- In a food processor, combine mint leaves, pistachios, Parmesan, and garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in 1/3 cup olive oil until a chunky pesto forms. Season with salt and pepper to taste.
- In a medium bowl, whip together the softened goat cheese and heavy cream (or Greek yogurt) using a hand mixer or whisk until light and fluffy. Season with a pinch of salt and pepper.
- To assemble, spread a dollop of whipped goat cheese onto each sweet potato round. Top with a few pieces of roasted beet and a spoonful of mint-pistachio pesto. Garnish with extra mint leaves if desired. Serve immediately.
Notes
You can customize the seasonings to taste.