Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Ingredients:

• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium beet, peeled and diced
• 1 tablespoon balsamic vinegar
• 1 ball fresh burrata cheese
• Fresh thyme leaves, for garnish

For the Walnut Sage Pesto:

• ½ cup walnuts, toasted
• 1 cup fresh sage leaves
• 1 clove garlic
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• Salt and pepper, to taste
• Juice of ½ lemon

Directions:

Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

Toss diced beets with balsamic vinegar, salt, and a drizzle of olive oil. Roast on a separate sheet for 20–25 minutes until caramelized.

While vegetables roast, prepare the pesto: in a food processor, blend walnuts, sage, garlic, Parmesan, olive oil, lemon juice, and a pinch of salt and pepper until smooth.

To assemble, top each sweet potato round with a small scoop of burrata, a spoonful of roasted beets, and a dollop of walnut sage pesto. Garnish with fresh thyme. Serve warm or at room temperature.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Kcal: 290 per serving

Servings: 6