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6 (2 per person)
This isn’t your average appetizer. These spring-inspired sweet potato rounds are topped with roasted beets, creamy burrata, and a fresh walnut sage pesto—perfect for brunch, entertaining, or a weeknight treat. Rooted in seasonal flavor and simplicity, this recipe layers texture, color, and richness in every bite. Bonus: it’s vegetarian, naturally gluten-free, and totally satisfying.
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
Instructions: 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. 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. 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.
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
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Sweet Potatoes, Beets, Fresh Sage Leaves, Toasted Walnuts, Parmesan Cheese
