When it comes to elegant appetizers or side dishes that dazzle both in flavor and visual appeal, Sweet Potato Rounds with Burrata, Roasted Beets & Walnut-Sage Pesto is a showstopper. This recipe brings together the natural sweetness of roasted sweet potatoes, the creamy richness of burrata cheese, earthy roasted beets, and the bold, aromatic punch of a homemade walnut-sage pesto. It’s a vibrant fusion of textures and colors that feels comforting yet sophisticated—ideal for dinner parties, holiday spreads, or upscale weeknight meals.
Each component in this dish plays a crucial role: the sweet potatoes act as the hearty base, replacing traditional crostini with a gluten-free alternative. The burrata adds a luscious creaminess that pairs beautifully with the sweetness of the potatoes and the earthiness of the beets. Topping it all off is a spoonful of nutty sage pesto, which adds a savory, herbaceous note that cuts through the richness.
Whether served warm or at room temperature, these rounds are not just delicious—they’re a conversation starter on any table. Plus, they’re surprisingly simple to make, and you can even prepare many of the components ahead of time. Ready to impress your guests (or just yourself)? Let’s get started!
Ingredients Needed for Sweet Potato Rounds with Burrata, Roasted Beets & Walnut-Sage Pesto
For the Sweet Potato Rounds:
• 2 large sweet potatoes, sliced into ½-inch thick rounds
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional, for added depth)
For the Roasted Beets:
• 2 medium red beets, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• Pinch of salt and pepper
For the Walnut-Sage Pesto:
• ½ cup walnuts
• 1 small garlic clove
• 1 cup fresh sage leaves (lightly packed)
• ½ cup fresh parsley leaves
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• ⅓ cup olive oil (plus more for consistency)
For Assembly:
• 1 ball of burrata cheese (about 4 oz), torn into pieces
• Microgreens or arugula for garnish (optional)
• Flaky sea salt, for finishing
• Extra olive oil or balsamic glaze (optional drizzle)
Step-by-Step Instructions to Make Sweet Potato Rounds with Burrata, Roasted Beets & Walnut-Sage Pesto
Step 1: Roast the Sweet Potato Rounds
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Slice sweet potatoes into ½-inch rounds and place them in a large bowl. Toss with olive oil, salt, pepper, and smoked paprika (if using) until evenly coated.
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Arrange in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping once halfway through, until tender and lightly caramelized.
Step 2: Roast the Beets
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While the sweet potatoes roast, prepare the beets. Place diced beets on a separate baking sheet or roasting pan.
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Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
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Roast in the same oven for 30–35 minutes, turning once or twice, until fork-tender and slightly crispy on the edges. Set aside to cool.
Step 3: Make the Walnut-Sage Pesto
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In a dry skillet over medium heat, lightly toast the walnuts for 3–4 minutes, stirring often until golden and fragrant. Let cool.
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Add toasted walnuts, sage, parsley, garlic, Parmesan, salt, lemon zest, and juice to a food processor. Pulse until chopped.
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With the processor running, slowly drizzle in olive oil until the pesto reaches a slightly thick but spoonable consistency. Taste and adjust salt or lemon as needed.
Variations
• Swap the Beets: Use golden beets or even roasted carrots for a different flavor and color profile.
• Cheese Alternatives: Replace burrata with goat cheese, ricotta, or fresh mozzarella if desired.
• Add Protein: Top each round with a slice of grilled chicken breast or prosciutto for added protein.
• Pesto Twist: Try using basil, arugula, or mint instead of sage in the pesto, depending on what herbs are available or in season.
COOKING Note
• Roasting the sweet potatoes and beets separately ensures even cooking and prevents the beets from bleeding their color onto the rounds.
• Burrata is best torn and added just before serving to maintain its creamy interior texture.
• The pesto can be made up to 3 days in advance and stored in the fridge in a sealed jar topped with a thin layer of olive oil.
Serving Suggestions
• Elegant Appetizer: Serve 2–3 rounds per person on a platter at your next dinner party or brunch gathering.
• Holiday Platter: Add to a holiday grazing board with other roasted vegetables, cheeses, and nuts.
• Side Dish Upgrade: Plate alongside grilled meat, baked salmon, or roasted chicken as a vibrant and nourishing side.
Helpful Tips
• Slice sweet potatoes evenly to ensure they all roast at the same rate—use a mandoline if you want perfect uniformity.
• Burrata can be messy to portion—use clean kitchen shears or tear gently with your hands.
• Toasting the walnuts before making pesto enhances their flavor dramatically, so don’t skip this step.
• Double the pesto batch—it’s delicious on pasta, roasted vegetables, sandwiches, or eggs.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving)
(Serving size: 3–4 rounds with toppings)
• Calories: 320
• Protein: 10g
• Sodium: 240mg
Common Mistakes to Avoid
• Over-roasting Sweet Potatoes: They should be tender with lightly crisped edges, not mushy or burnt.
• Using Wet Burrata: Drain any excess moisture from the burrata before assembling to avoid soggy rounds.
• Too Much Pesto: A little goes a long way—don’t overwhelm the other flavors with too much pesto.
• Uneven Cutting: Uneven beet or sweet potato sizes lead to inconsistent roasting; try to keep everything similar in thickness.
Conclusion
Sweet Potato Rounds with Burrata, Roasted Beets & Walnut-Sage Pesto is a luxurious yet approachable dish that brings seasonal flavors together in a balanced and beautiful way. It’s one of those recipes that looks gourmet but is actually simple and customizable. Whether you’re cooking to impress or just treating yourself to a nourishing plate, these little rounds deliver big satisfaction.
From their naturally sweet base to the tangy beets and creamy burrata, crowned with a rustic homemade pesto—this dish is layered with flavor, texture, and nutrition. It’s gluten-free, vegetarian, and flexible enough to serve as an appetizer, light lunch, or gourmet side. Once you try it, it might just become your new go-to for impressing guests or elevating your weekday meals.
Frequently Asked Questions (FAQs)
Q1: Can I make this recipe ahead of time?
Yes! You can roast the sweet potatoes and beets and make the pesto a day or two ahead. Assemble just before serving for the best texture.
Q2: What’s a good substitute for burrata if I can’t find it?
Fresh mozzarella, ricotta, or whipped goat cheese are excellent substitutes.
Q3: How do I store leftovers?
Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the sweet potato rounds in the oven to regain some crispness before serving.
Q4: Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this a great option for those avoiding gluten.
Q5: Can I make this vegan?
To make this recipe vegan, omit the burrata or use a vegan soft cheese alternative, and substitute the Parmesan in the pesto with nutritional yeast.