Description
This beautiful dish features tender roasted sweet potatoes and earthy beets topped with creamy burrata cheese and a flavorful homemade walnut-sage pesto. It’s a stunning side dish or a delicious light vegetarian main course.
Ingredients
Scale
For the Roasted Sweet Potatoes and Beets:
- 2 medium sweet potatoes, scrubbed and cut in half lengthwise
- 3 medium beets, peeled and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
For the Walnut Sage Pesto:
- 1/2 cup walnuts, toasted (see notes)
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese (omit for vegan version)
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
For the Toppings:
- 2 balls of fresh burrata cheese, room temperature
- 1/4 cup toasted walnuts, chopped
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Scrub the sweet potatoes and cut them in half lengthwise. Peel the beets and cut them into wedges (similar size to the sweet potato halves for even cooking).
- Season and Roast Vegetables: Place the sweet potato halves and beet wedges on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil. Sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly. Place the sweet potatoes cut-side down on the baking sheet.
- Roast: Roast in the preheated oven for 30-35 minutes. Flip the sweet potatoes cut-side up halfway through roasting. Continue roasting until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through.
- Make Walnut Sage Pesto (While Vegetables Roast):
- Toast Walnuts for Pesto: If not already toasted, toast the 1/2 cup of walnuts for the pesto. Spread them on a small baking sheet and toast in the oven alongside the vegetables for 5-7 minutes, or until fragrant. Let cool slightly.
- Combine Pesto Ingredients: In a food processor, combine the toasted walnuts, fresh sage leaves (or sage/basil mix), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper.
- Blend: Pulse several times to combine. With the food processor running, slowly drizzle in the 1/4 cup of olive oil until the pesto reaches a smooth but slightly chunky consistency.
- Adjust Seasoning/Consistency: Taste the pesto and adjust salt and pepper if necessary. If the pesto is too thick, add a bit more olive oil or a tablespoon of water to thin it out.
- Toast Walnut Topping: In a small, dry skillet over medium heat, toast the remaining 1/4 cup of chopped walnuts for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Set aside to cool.
- Assemble: Once the sweet potatoes and beets are roasted, remove them from the oven and let them cool slightly. Place each roasted sweet potato half on a serving platter or individual plates. Arrange the roasted beets around the sweet potatoes.
- Add Burrata and Pesto: Tear the room-temperature burrata cheese into pieces and gently place them on top of the sweet potatoes. Drizzle the walnut sage pesto generously over the burrata, sweet potatoes, and beets.
- Garnish and Serve: Sprinkle the toasted chopped walnuts over the dish. Garnish with fresh sage leaves, if desired. Serve immediately while the sweet potatoes and burrata are warm.
Notes
- Roasting Vegetables: Ensure vegetables are cut into relatively uniform sizes for even cooking. Roasting the sweet potatoes cut-side down initially helps them caramelize.
- Pesto Variations: You can substitute basil entirely for the sage, or use other nuts like pecans or almonds instead of walnuts. For a vegan version, simply omit the Parmesan cheese or use a vegan Parmesan alternative.
- Toasting Walnuts: Toasting walnuts enhances their flavor. Watch carefully to prevent burning.
- Burrata Temperature: Serving the burrata at room temperature allows its creamy texture to be fully appreciated.
- Make-Ahead: The pesto can be made up to 2 days in advance and stored in the refrigerator. The vegetables can be roasted ahead and reheated gently before assembling.
- Storage: Leftovers are best stored with components separate and assembled just before serving.