The Ultimate Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto Recipe

My latest culinary sweet potatoes adventure blends creamy textures with earthy, robust flavors that dance across your palate.

Soft burrata melts into roasted golden rounds, creating a stunning canvas of comfort.

Nutty walnuts and fragrant sage weave through each delectable bite, promising unexpected complexity.

Mediterranean-inspired ingredients whisper stories of rustic kitchens and warm gatherings.

Rich beets add dramatic color and deep, intense undertones to this elegant dish.

Seasonal produce transforms simple ingredients into a sophisticated plate that feels both familiar and exciting.

Sweet Potatoes with Burrata, Roasted Beets, and Walnut Sage Pesto Magic

• Savor Gourmet Simplicity: This recipe transforms humble ingredients into an elegant, restaurant-worthy dish with minimal cooking skills required.
• Boost Nutritional Power: Sweet potatoes, beets, and walnuts pack a serious punch of vitamins, minerals, and antioxidants, making this a super-healthy meal option.
• Customize with Ease: The recipe allows flexible substitutions like different nuts or herbs, perfect for adapting to personal taste preferences or pantry availability.
• Impress Without Stress: Create a visually stunning plate that looks complicated but comes together surprisingly quickly, ideal for dinner parties or special weekend meals.

Ingredients for Sweet Potato Burrata Salad

• Sweet Potatoes: A vibrant and nutritious base that becomes soft and caramelized when roasted.
• Beets: Earthy root vegetables that add rich color and sweet flavor to the dish.

• Sage Leaves: Fresh herbs that provide an aromatic and slightly peppery taste to the pesto.
• Walnuts, Parmesan Cheese: Nutty and savory ingredients that create the rich base of the pesto.
• Garlic: A pungent ingredient that adds depth and complexity to the pesto.
• Lemon Juice: Bright and tangy element that balances the richness of the other pesto ingredients.

• Burrata Cheese: Creamy and luxurious cheese that adds a soft, rich texture to the dish.
• Extra Virgin Olive Oil, Salt, Pepper: Essential seasonings that enhance the overall flavor and seasoning of the roasted vegetables and pesto.
• Walnut Halves: Crunchy garnish that provides additional texture and nutty flavor to the final presentation.

How to Assemble This Flavorful Salad

Step 1: Prepare Oven and Vegetables

• Sweet potato halves
• Cubed beets
• Olive oil
• Salt
• Black pepper

Drizzle olive oil over the vegetables, sprinkle with salt and pepper.

Make sure the beets are evenly coated and position sweet potatoes cut-side facing up.

Step 2: Create Nutty Sage Pesto

While vegetables roast, whip up your pesto in a food processor.

• Fresh sage leaves
• Crunchy walnuts
• Parmesan cheese
• Garlic cloves
• Fresh lemon juice

Pulse ingredients until they’re coarsely chopped. Slowly stream in olive oil while processor runs, creating a silky smooth sauce.

Season with salt and pepper to your liking.

Step 3: Build Delicious Layers

After 40-45 minutes, pull out beautifully roasted vegetables.

• Place roasted sweet potato half
• Scatter roasted beet pieces
• Drop a creamy burrata dollop
• Drizzle walnut sage pesto generously
• Sprinkle whole walnut halves
• Add a final olive oil drizzle

Serve immediately and enjoy this stunning, rustic dish.

Tips to Enhance This Dish’s Flavor and Texture

• Ensure sweet potatoes and beets are cut into similar-sized pieces for consistent cooking and balanced texture.
• Pat sage leaves dry before blending to maintain a crisp, fresh flavor and prevent watery consistency.
• Adjust salt and pepper in pesto gradually, tasting as you go to create a harmonious blend without overpowering ingredients.
• Let roasted vegetables cool slightly before adding burrata to prevent cheese from melting completely and maintain its creamy texture.
• Sprinkle fresh chopped sage or extra toasted walnuts on top for a professional-looking finishing touch that adds crunch and visual appeal.

Variations to Try on Sweet Potato Salad

• Mediterranean Fusion: Replace sage with fresh rosemary and add crumbled feta cheese instead of burrata for a Greek-inspired version.
• Spicy Southwest Spin: Mix chipotle powder into the pesto, swap walnuts for pepitas, and top with queso fresco for a zesty Mexican-style rendition.
• Autumn Harvest Remix: Incorporate roasted butternut squash cubes alongside beets, use pumpkin seeds in the pesto, and finish with a drizzle of maple syrup.
• Vegan Garden Celebration: Substitute burrata with cashew cream, use nutritional yeast instead of Parmesan, and add roasted chickpeas for extra protein.

Sides That Pair Beautifully

• Pair Boldly with Bold Wines: Rich, full-bodied red wines like Syrah or Pinot Noir complement the earthy roasted vegetables and creamy burrata perfectly, enhancing the dish's robust flavors.
• Embrace Herbal Cocktails: Craft a sage-infused gin cocktail that mirrors the pesto's herbal notes, creating a sophisticated and harmonious drinking experience that elevates the entire meal.
• Create Textural Contrast: Select crisp white wines such as Sauvignon Blanc or Pinot Grigio to balance the creamy burrata and provide a refreshing counterpoint to the sweet potatoes' richness.
• Match with Sparkling Companions: Light, effervescent prosecco or champagne can cut through the dish's creaminess while highlighting the nutty pesto and roasted vegetable undertones.

Storing This Salad for Freshness

Store leftover dish in an airtight container for up to 3 days. Separate components like pesto, sweet potatoes, and beets to maintain freshness and prevent sogginess.

Transfer walnut sage pesto to a freezer-safe container or ice cube tray. Freeze for up to 2 months. Thaw in refrigerator overnight before use.

Warm in oven at 350F for 10-15 minutes. Drizzle with olive oil to prevent drying. Add fresh burrata after reheating to maintain creamy texture.

Reassemble components just before serving. Refresh pesto and add fresh herbs to restore vibrant flavors. Avoid microwaving to preserve ingredient quality.

FAQs

• What are the key ingredients in this dish?

The key ingredients are sweet potatoes, burrata cheese, roasted beets, walnuts, sage, Parmesan cheese, and olive oil. These ingredients create a rich, creamy, and earthy flavor profile.

• Is this recipe vegetarian?

Yes, this recipe is vegetarian. It features no meat products and relies on cheese, vegetables, and nuts for protein and flavor.

• Can I make the walnut sage pesto ahead of time?

Absolutely! You can prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature before serving.

• How difficult is this recipe for home cooks?

This recipe is moderate in difficulty. While it requires multiple steps like roasting vegetables and making pesto, the techniques are straightforward and suitable for intermediate home cooks.

Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Mediterranean magic meets rustic charm in sweet potatoes with burrata, roasted beets, and walnut sage pesto. Creamy burrata, earthy beets, and nutty pesto create a sensory symphony you’ll crave from first bite to last.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large sweet potatoes, halved lengthwise
• 2 medium beets, peeled and cubed
• 8 ounces (226 grams) burrata cheese

Pesto Ingredients:

• 1 cup fresh sage leaves
• 1/2 cup (60 grams) walnuts
• 1/2 cup (50 grams) grated Parmesan cheese
• 1/2 cup (120 milliliters) olive oil
• 2 cloves garlic
• Juice of 1/2 lemon

Additional Ingredients:

• 2 tablespoons olive oil
• Salt and pepper, to taste
• Extra virgin olive oil for drizzling
• Fresh arugula (optional)
• Walnut halves for garnish

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Instructions

1. Prepare roasting equipment and preheat the oven to 400F (200C), ensuring a hot and consistent cooking environment for the vegetables.
2. Arrange sweet potato halves and cubed beets on a large baking sheet, creating a single layer for even roasting.
3. Generously drizzle olive oil over the vegetables, then season with salt and pepper, carefully tossing beets to ensure complete coating.
4. Position sweet potato halves cut-side up to promote caramelization and even cooking during the roasting process.
5. Roast vegetables for 40-45 minutes, monitoring until sweet potatoes become tender and beets are fully cooked through.
6. While vegetables roast, prepare walnut sage pesto by combining sage leaves, walnuts, Parmesan cheese, garlic, and lemon juice in a food processor.
7. Pulse ingredients until they reach a coarse, textured consistency.
8. Activate the food processor and gradually stream olive oil to create a smooth, cohesive pesto sauce.
9. Taste and adjust pesto seasoning with salt and pepper as needed.
10. Allow roasted vegetables to cool slightly after removing from the oven.
11. Plate each serving by positioning a roasted sweet potato half as the foundation.
12. Artfully scatter roasted beet pieces around the sweet potato.
13. Crown the dish with a generous dollop of creamy burrata cheese.
14. Generously spoon walnut sage pesto over the burrata, ensuring complete coverage.
15. Finish by drizzling extra virgin olive oil and garnishing with delicate walnut halves.
16. Serve immediately to maintain optimal temperature and texture.

Notes

• Swap ingredients easily to accommodate dietary needs like using vegan cheese or gluten-free nuts for alternative versions.
• Roast vegetables at high temperature ensures caramelization and deepens their natural sweetness, creating rich flavor profiles.
• Prep ingredients beforehand and store separately to save time during final assembly, keeping components fresh and crisp.
• Choose seasonal, organic produce for maximum nutritional value and most vibrant taste experience in this elegant dish.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400 kcal
• Sugar: 6 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 20 mg