Description
Indulge in the rich, creamy texture and earthy flavors of this Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto dish. This easy-to-make comfort food recipe is perfect for a cozy weeknight dinner or special occasion.
Ingredients
– 3 medium sweet potatoes, peeled and cubed
– 3 medium beets, peeled and cubed
– 2 tablespoons olive oil, divided
– Salt and pepper to taste
– 8 ounces burrata cheese
– 1 cup walnuts
– 1 cup fresh sage leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons lemon juice
Instructions
1. 1. Preheat oven to 400°F.
2. 2. Toss the sweet potato and beet cubes with 1 tablespoon of olive oil on a baking sheet. Season with salt and pepper.
3. 3. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
4. 4. In a food processor, combine the walnuts, sage, garlic, Parmesan, lemon juice, and remaining 1 tablespoon of olive oil. Pulse until a coarse pesto forms.
5. 5. To serve, arrange the roasted sweet potatoes and beets on a platter. Top with dollops of burrata cheese and drizzle the walnut sage pesto over the top.
Notes
For a more intense walnut flavor, toast the walnuts before making the pesto. This dish can also be served at room temperature or chilled.
- Prep Time: 15
- Cook Time: 30
- Category: Comfort Food
- Method: Roasting
- Cuisine: American