Ingredients
For the Sweet Potatoes:
• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tablespoons olive oil
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
For the Roasted Beets:
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
For the Walnut Sage Pesto:
• ½ cup walnuts, toasted
• 1 cup fresh sage leaves
• 1 clove garlic
• ½ cup grated Parmesan cheese
• ½ cup olive oil
• Salt and pepper to taste
For Assembly:
• 8 ounces burrata cheese, torn into pieces
• Fresh sage leaves, for garnish
• Toasted walnut pieces, for garnish
Instructions
1. Roast the Sweet Potatoes:
• Preheat your oven to 400°F (200°C).
• In a bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, black pepper, and smoked paprika until evenly coated.
• Arrange the rounds on a baking sheet in a single layer.
• Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Roast the Beets:
• On a separate baking sheet, toss the diced beets with 1 tablespoon of olive oil.
• Spread them out evenly and roast for 25-30 minutes, or until tender.
3. Prepare the Walnut Sage Pesto:
• In a food processor, combine the toasted walnuts, fresh sage leaves, and garlic. Pulse until finely chopped.
• Add the grated Parmesan cheese and pulse to combine.
• With the processor running, slowly drizzle in the olive oil until the mixture reaches a pesto-like consistency.
• Season with salt and pepper to taste.
4. Assemble the Dish:
• Spread a small amount of walnut sage pesto on each roasted sweet potato round.
• Top with pieces of burrata cheese.
• Add a few roasted beet pieces on top.
• Garnish with fresh sage leaves and toasted walnut pieces.
5. Serve:
• Arrange the assembled sweet potato rounds on a serving platter.
• Serve warm or at room temperature as an appetizer or side dish.