ADVERTISEMENT
Prepare the sweet potato rounds:
Preheat the oven to 400°F (200°C).
Place the sliced sweet potato rounds on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast in the oven for 20–25 minutes, flipping halfway through, until the sweet potato rounds are tender and slightly browned.
Roast the beets:
In a separate bowl, toss the diced beets with 1 tablespoon of olive oil, salt, and black pepper.
Spread the beets onto a baking sheet in a single layer and roast for 30–35 minutes, or until tender. Remove from the oven and set aside.
Make the walnut sage pesto:
In a food processor, combine the sage leaves, walnuts, garlic, olive oil, salt, pepper, and lemon juice.
Pulse until smooth, scraping down the sides as needed. Adjust the seasoning to taste.
Assemble the dish:
Arrange the roasted sweet potato rounds on a serving platter.
Tear the burrata cheese into pieces and place on top of the sweet potatoes.
Spoon the roasted beets over the top.
Drizzle with the walnut sage pesto and garnish with extra sage leaves, if desired.
Serving and Storage Tips:
ADVERTISEMENT
