Description
Indulge in the rich, creamy flavors of this Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto dish. The combination of sweet potatoes, creamy burrata, vibrant roasted beets, and a fragrant walnut sage pesto creates a mouthwatering, nutritious meal.
Ingredients
– 3 medium sweet potatoes, peeled and cubed
– 4 medium beets, peeled and cubed
– 1/4 cup olive oil, divided
– 1 teaspoon salt, divided
– 1/2 teaspoon black pepper, divided
– 8 oz burrata cheese
– 1/2 cup walnuts
– 1 cup fresh sage leaves
– 2 cloves garlic
– 2 tablespoons lemon juice
– 1/4 cup grated Parmesan cheese
Instructions
1. – Preheat the oven to 400°F. Toss the sweet potato cubes and beet cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
2. – In a food processor, combine the walnuts, sage leaves, garlic, lemon juice, Parmesan, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until a coarse pesto forms.
3. – Arrange the roasted sweet potatoes and beets on a serving platter. Tear the burrata cheese into pieces and place it throughout the vegetables. Drizzle the walnut sage pesto over the top.
4. – Serve immediately, garnished with additional fresh sage leaves if desired.
Notes
This dish can be served warm or at room temperature. The pesto can be made in advance and stored in the refrigerator for up to 5 days. Feel free to adjust the quantities of the ingredients to suit your personal taste preferences.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish, Main Course
- Method: Baking, Food Processor
- Cuisine: American