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Roasted Beets & Walnut Sage Pesto Recipe

Roasted Beets & Walnut Sage Pesto Recipe
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★★★★★

4.8 from 11 reviews

Delight in these caramelized sweet potato rounds topped with creamy burrata, sweet roasted beets, and a flavorful walnut sage pesto. This vibrant dish combines the sweetness of root vegetables with the rich nuttiness of pesto, finished with fresh microgreens and an optional balsamic glaze for a sophisticated vegetarian appetizer or light meal.

Ingredients

Scale

Sweet Potato Rounds

  • 2 large sweet potatoes, peeled and sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)

Roasted Beets

  • 2 medium beets, peeled and cut into small cubes
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper

Walnut Sage Pesto

  • ½ cup walnuts, toasted
  • 1 cup fresh sage leaves
  • ½ cup grated Parmesan cheese
  • ½ cup olive oil
  • 1 clove garlic
  • Salt and pepper to taste
  • 1–2 tablespoons water (to thin if necessary)

Assembly

  • 2 balls burrata cheese
  • Microgreens or fresh arugula for garnish
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prepare for roasting.
  2. Roast the Beets: Toss the cubed beets with olive oil, salt, and pepper. Spread them evenly on one baking sheet and roast for 25–30 minutes, or until tender when pierced with a fork.
  3. Caramelize the Sweet Potato Rounds: In a bowl, toss sweet potato rounds with olive oil, salt, pepper, and smoked paprika if using. Arrange them in a single layer on the second baking sheet and roast for 20–25 minutes, flipping halfway through, until they are golden brown and tender.
  4. Prepare the Walnut Sage Pesto: In a food processor, combine toasted walnuts, fresh sage leaves, grated Parmesan, garlic, salt, and pepper. Pulse while gradually adding olive oil until the mixture is smooth. If the pesto is too thick, thin it with 1–2 tablespoons of water to achieve a spreadable consistency.
  5. Assemble the Dish: On a serving platter, arrange the caramelized sweet potato rounds. Top them with the roasted beets. Tear the burrata cheese into pieces and scatter on top of the vegetables. Drizzle the walnut sage pesto generously over the assembled ingredients.
  6. Garnish & Serve: Add microgreens or fresh arugula on top for a fresh, peppery contrast. Optionally, drizzle lightly with balsamic glaze to add a subtle sweet acidity. Serve immediately while sweet potatoes are warm and burrata is creamy.

Notes

  • For a vegan version, substitute the burrata with a plant-based cheese and omit Parmesan or replace with nutritional yeast in the pesto.
  • Smoked paprika adds a delightful depth but can be omitted for a milder flavor.
  • Make sure not to overcrowd the baking sheets to ensure even roasting and caramelization.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use fresh and high-quality burrata for best texture and creaminess.

Nutrition

Keywords: sweet potato rounds, caramelized sweet potatoes, burrata cheese, roasted beets, walnut sage pesto, vegetarian appetizer, easy roasted vegetables, balsamic glaze

Find it online: https://maicook.com/roasted-beets-and-walnut-sage-pesto-recipe/