SWEET POTATOES WITH BURRATA, ROASTED BEETS & WALNUT SAGE PESTO 

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SWEET POTATOES WITH BURRATA, ROASTED BEETS & WALNUT SAGE PESTO 🍠🧀🌿

Table of Contents

📝 Description:

This vibrant and nourishing dish combines the earthy sweetness of roasted sweet potatoes and beets with the creamy indulgence of burrata cheese. Topped with a fragrant walnut-sage pesto, it’s a deliciously elegant vegetarian meal or side dish, perfect for both cozy nights and entertaining.

🍽️ Servings: 4

⏲️ Prep Time: 15 min

⏲️ Cook Time: 40–45 min

🍴 Total Time: ~1 hour

🥕 Ingredients:

For the Roasted Sweet Potatoes & Beets:

  • 2 large sweet potatoes, halved lengthwise
  • 2 medium beets, peeled and cubed
  • 2 tbsp olive oil
  • Salt & black pepper, to taste
  • Optional: pinch of cinnamon or smoked paprika for the sweet potatoes

For the Walnut Sage Pesto:

  • ½ cup walnuts, toasted
  • ¼ cup fresh sage leaves
  • ½ cup fresh parsley or spinach (for balance)
  • 1 garlic clove
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • ¼ cup grated Parmesan (optional for a cheesier pesto)
  • Salt and pepper, to taste

For Assembly:

  • 2 burrata balls (4 oz each)
  • Extra sage leaves (fried for garnish)
  • Crushed red pepper flakes (optional)
  • Drizzle of honey or balsamic glaze (optional for serving)

 Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Roast the Veggies:
    • Toss beet cubes in 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
    • Place the sweet potato halves cut-side down on the same or a separate sheet, brush lightly with oil and season.
    • Roast for 35–45 minutes or until fork-tender and caramelized.
  3. Make the Walnut Sage Pesto:
    • In a food processor, pulse walnuts, sage, parsley/spinach, garlic, and Parmesan (if using).
    • Stream in olive oil and lemon juice until smooth or slightly chunky.
    • Season to taste with salt and pepper.
  4. Assemble:
    • Place roasted sweet potatoes on a platter. Top with roasted beets.
    • Tear open burrata and dollop generously on top.
    • Spoon pesto over everything.
    • Optional: Top with fried sage, chili flakes, and a drizzle of honey or balsamic glaze.
See also  Vegetable Pancakes with Spinach and Oatmeal

 Tips & Notes:

  • Time-Saving Tip: Roast beets and sweet potatoes a day ahead and reheat before serving.
  • Vegan Option: Replace burrata with cashew cream or vegan ricotta, and omit Parmesan from the pesto.
  • Texture Tip: Toast the walnuts for a nuttier, deeper flavor. You can also add pomegranate seeds for a pop of color and crunch.
  • Serving Idea: Serve over arugula or farro for a more complete entrée.

 Nutritional Info (per serving – approx):

  • Calories: ~400
  • Protein: 10g
  • Carbohydrates: 35g
  • Fats: 28g
  • Fiber: 7g
  • Sugar: 8g

Note: May vary based on exact ingredient quantities and brands used.

🌿 Health Benefits:

  • Sweet Potatoes: Rich in beta-carotene, fiber, and complex carbs.
  • Beets: Great for circulation and liver support.
  • Burrata: A source of protein and calcium (in moderation).
  • Sage & Walnuts: Anti-inflammatory and brain-boosting fats.

 Q&A:

Q: Can I use golden beets instead of red beets?
A: Absolutely! Golden beets are slightly milder and won’t stain the burrata.

Q: Can I make this dish ahead of time?
A: Yes, roast the vegetables and make the pesto in advance. Assemble just before serving.

Q: What wine pairs well with this dish?
A: A crisp white (like Sauvignon Blanc) or a light red (like Pinot Noir) pairs beautifully.

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