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