Roasted Beets & Walnut Sage Pesto Recipe

If you love dishes that blend vibrant colors with rich, comforting flavors, then you are in for a treat with this recipe for Roasted Beets & Walnut Sage Pesto. This dish combines the natural earthiness of caramelized sweet potato rounds, tender roasted beets, and a luscious walnut sage pesto that brings an herby, nutty depth, all crowned with creamy burrata cheese. Each bite offers a perfect balance of textures and flavors that feels like a celebration of the season’s best produce. Trust me, once you make Roasted Beets & Walnut Sage Pesto, it will quickly become one of your favorite crowd-pleasers for any occasion.

Ingredients You’ll Need

Gathering the right ingredients is essential to bring this dish to life. Each component, from the sweet potatoes to the fresh sage, plays a key role in creating layers of taste, vibrant color, and delightful textures that make the Roasted Beets & Walnut Sage Pesto truly special.

• 2 large sweet potatoes, peeled and sliced: Provides the caramelized base with natural sweetness and a pleasing tenderness.
• 2 tablespoons olive oil: Enhances roasting with a smooth richness that melds flavors together.
• ½ teaspoon salt: Brings out the natural flavors in the vegetables and pesto.
• ¼ teaspoon black pepper: Adds subtle heat and depth to the dish.
• ½ teaspoon smoked paprika (optional): Gives a smoky warmth to the sweet potato rounds, elevating their flavor complexity.
• 2 medium beets, peeled and cubed: Offers earthiness and vibrant ruby color that contrast beautifully with the sweet potatoes.
• 1 tablespoon olive oil: Helps roast the beets to tender perfection.
• Pinch of salt and black pepper: Season the beets to highlight their natural sweetness.
• ½ cup toasted walnuts: The heart of the pesto, introducing rich nuttiness and crunchy texture.
• 1 cup fresh sage leaves: Provides an aromatic and slightly peppery flavor that brings the pesto alive.
• ½ cup grated Parmesan cheese: Adds umami and creamy saltiness into the pesto blend.
• ½ cup olive oil: Creates a luscious texture that binds the pesto ingredients beautifully.
• 1 clove garlic: Infuses the pesto with a subtle pungency that lifts the overall flavor.
• Salt and pepper to taste: Balances the pesto’s flavor perfectly.
• 1–2 tablespoons water: Used sparingly to achieve the perfect pesto consistency.
• 2 balls burrata cheese: Creamy and indulgent, this cheese adds a luxurious finish to the assembled dish.
• Microgreens or fresh arugula: A fresh, peppery garnish that cuts through the richness.
• Balsamic glaze (optional): Offers a sweet-tart drizzle to enhance the overall flavor experience.

How to Make Roasted Beets & Walnut Sage Pesto

Step 1: Preheat and Prepare for Roasting

Start by setting your oven to 400°F (200°C) and line two baking sheets with parchment paper. This ensures even roasting and easy cleanup. Preparing the workspace seriously speeds things up and gives you perfectly cooked veggies.

Step 2: Roast the Beets

Toss the cubed beets with olive oil, salt, and black pepper so each piece is evenly coated. Spread them in a single layer on one of the baking sheets and roast for 25 to 30 minutes. This slow roasting brings out their natural sweetness and softens them to a tender bite, making them a perfect partner for the roasted sweet potatoes.

Step 3: Caramelize the Sweet Potato Rounds

While the beets roast, coat the sweet potato rounds with olive oil, salt, pepper, and smoked paprika. Space them out evenly on the second baking sheet so they caramelize rather than steam. Roast for about 20 to 25 minutes, flipping halfway through, until each slice is beautifully golden and tender with a hint of smoky flavor that complements the sweetness wonderfully.

Step 4: Prepare the Walnut Sage Pesto

Into a food processor add the toasted walnuts, fresh sage leaves, Parmesan cheese, garlic, salt, and pepper. Pulse to roughly combine before slowly pouring in olive oil while blending. This creates a rich, creamy pesto with a perfect balance of nutty and herbal flavors. If the pesto seems thick, add 1 to 2 tablespoons of water to loosen it without watering down the delicious taste.

Step 5: Assemble the Dish

Arrange the warm caramelized sweet potato rounds on a beautiful serving platter. Spoon the roasted beets atop them, distributing their vibrant color evenly. Tear the burrata cheese into pieces and nestle them over the veggies. Finally, drizzle the entire dish with the Roasted Beets & Walnut Sage Pesto to bring all the flavors together in every bite.

How to Serve Roasted Beets & Walnut Sage Pesto

Garnishes

Adding microgreens or fresh arugula on top not only brings a fresh, lively crunch but also provides a peppery note that balances the creamy burrata and nutty pesto. A light drizzle of balsamic glaze adds a lovely sweet-tart finish that ties all the flavors together beautifully.

Side Dishes

This dish pairs wonderfully with simple sides like crusty artisan bread or a bright green salad dressed in lemon vinaigrette. The creaminess of the burrata and the richness of the pesto mean your side dishes can play the supporting role, keeping the focus on these star ingredients.

Creative Ways to Present

For a sophisticated touch, serve the assembled dish on a rustic wooden board with little bowls of extra pesto and balsamic glaze so guests can customize their plates. You can also transform it into a vibrant appetizer by stacking the sweet potato rounds with the beet and pesto layers, resembling mini towers packed with flavor.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers of the Roasted Beets & Walnut Sage Pesto in airtight containers in the refrigerator for up to three days. Since the components are best enjoyed fresh, it’s ideal to store the burrata separately and only assemble when ready to serve again.

Freezing

While roasted beets and sweet potatoes freeze well individually, the burrata cheese does not freeze properly. You can freeze the walnut sage pesto in ice cube trays for convenient portions, thawing them out as needed to enjoy the flavorful sauce anytime.

Reheating

Warm the sweet potatoes and beets gently in a preheated oven at 350°F (175°C) for about 10 minutes, just until heated through. Avoid microwaving to keep their texture intact. Add fresh burrata only after reheating, along with a fresh drizzle of your walnut sage pesto.

FAQs

Can I use different nuts for the pesto?

Absolutely! While walnuts provide rich earthiness, you can substitute pecans or almonds for a milder or slightly sweeter flavor. Just toast the nuts first to maximize their aroma.

Is the smoked paprika necessary in the sweet potato rounds?

Not at all. The smoked paprika adds a lovely smoky depth but you can omit or replace it with regular paprika or even cumin for a different twist.

How do I store leftover walnut sage pesto?

Store leftover pesto in a small container, topped with a thin layer of olive oil to keep the surface from oxidizing. It will keep fresh in the fridge for up to one week.

Can I prepare the components in advance?

Yes! You can roast the beets and sweet potatoes a day ahead and make the pesto ahead of time. Just assemble right before serving to keep the burrata fresh and the flavors vibrant.

What if I can’t find fresh sage?

If fresh sage is not available, you can use dried sage but use it sparingly as it’s more concentrated and less aromatic than fresh leaves. Alternatively, try fresh basil for a different but still delightful pesto variant.

Final Thoughts

This Roasted Beets & Walnut Sage Pesto recipe is one of those rare dishes that feels both special and effortlessly doable. With its vibrant colors, satisfying textures, and a perfect balance of sweet, smoky, and herby notes, it is guaranteed to impress at your next meal. Don’t hesitate to try it out; I promise it’ll become a cherished favorite in your culinary repertoire.

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