Kitchen Skills
Elegant Spring Appetizer Sweet Potato Rounds with Burrata & Sage Pesto
Ingredients
- For the Sweet Potato Rounds:
- 2 medium sweet potatoes (sliced into ½-inch rounds)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- For the Roasted Beets:
- 2 medium beets (peeled and sliced)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Walnut Sage Pesto:
- ½ cup fresh sage leaves
- 1/2 cup toasted walnuts plus more for garnish
- 1 clove garlic
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1/4 cup water
- 1 ball burrata cheese (torn into pieces)
- Garnish:
- chopped toasted walnuts
- fresh parsley
- and a sprinkle of paremsan
Directions
- 1
Roast the Sweet Potatoes & Beets: Preheat oven to 400 degrees Toss sweet potato slices with olive oil, sea salt, and black pepper. Arrange in a single layer on a baking sheet. Toss beet slices with olive oil, salt, and black pepper.
- 2
Place on a separate sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized. Prepare the Walnut Sage Pesto: In a food processor, blend sage, walnuts, garlic, Parmesan cheese, olive oil, salt, and lemon juice until smooth.
- 3
Assemble the Dish: Arrange roasted sweet potato rounds on a serving plate. Top each with a slice of roasted beet, a spoonful of walnut sage pesto and a dollop of burrata. Sprinkle with toasted walnuts, fresh parsley and parmesan. Serve & Enjoy! Drizzle with extra olive oil if desired. Serve warm or at room temperature.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
