Instructions
1. Roast the Sweet Potatoes & Beets
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato rounds with olive oil, salt, pepper, and paprika. Spread on a parchment-lined baking sheet.
3. On a separate baking sheet, toss diced beets with olive oil and salt.
4. Roast both for 35–40 minutes, flipping sweet potatoes halfway through, until they are golden and beets are tender.
2. Make the Walnut Sage Pesto
1. In a food processor, blend walnuts, sage, basil, garlic, Parmesan, salt, and pepper until finely chopped.
2. Slowly add olive oil and lemon juice, blending until smooth. Adjust seasoning as needed.
3. Assemble the Dish
1. Arrange roasted sweet potato rounds on a platter.
2. Top each with a spoonful of roasted beets.
3. Tear burrata into small pieces and distribute evenly.
4. Drizzle with walnut sage pesto and honey or balsamic glaze (if using).
5. Garnish with extra walnuts.
4. Serve & Enjoy
Best served warm or at room temperature.
️ Nutritional Info
(Per Serving, Approximate)
Calories: ~320 kcal
Protein: 9g
Carbohydrates: 28g
Fat: 20g
Fiber: 5g
Sodium: ~300g
Notes & Variations
✔️ Dairy-Free: Swap burrata for vegan cheese or avocado.
✔️ Nut-Free:Use pumpkin seeds instead of walnuts in the pesto.
✔️ Meal Prep: Roast sweet potatoes & beets ahead of time and assemble just before serving.
✔️Extra Crispy: Air-fry sweet potatoes at 375°F (190°C) for 15–18 minutes.
❓ Frequently Asked Questions
1. Can I use store-bought pesto?
Yes! Basil pesto works well if you’re short on time.
2. How do I store leftovers?
Store components separately in the fridge for up to 3 days. Assemble before serving.
3. What can I serve this with?
Pairs well with a fresh salad or grilled protein like chicken or salmon.
4. Can I use golden beets instead of red beets?
Absolutely! Golden beets add a milder flavor and beautiful color contrast.
