Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Introduction:
This elegant appetizer combines the earthy flavors of roasted beets and sweet potatoes with the creamy richness of burrata cheese, all drizzled with a fragrant walnut sage pesto. Perfect for impressing guests or for a light yet satisfying meal, this dish is bursting with vibrant flavors and textures. Whether you're hosting a dinner party or looking for a nutritious snack, these sweet potato rounds with burrata and pesto will elevate your meal.

Ingredients:
(Serves 4–6 as an appetizer)

2 large sweet potatoes, sliced into ½-inch rounds

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

For the roasted beets:

2 medium beets, peeled and diced

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon black pepper

For the walnut sage pesto:

1 cup fresh sage leaves

½ cup walnuts (toasted if desired)

1 garlic clove

½ cup olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Juice of ½ lemon

For the burrata:

8 oz burrata cheese

How to Make: