🥔 Sweet Potato Rounds with Beet, Burrata & Pesto
🌿 Description
This dish combines roasted sweet potato slices with earthy beets, creamy burrata, and fragrant pesto. It’s perfect as an appetizer, light lunch, or elegant side dish—balancing sweetness, richness, and herbaceous freshness.
🛒 Ingredients (Serves 3–4)
- 2 large sweet potatoes, sliced into rounds (½-inch thick)
- 2 medium beets, cooked & sliced (roasted or boiled)
- 1 ball burrata cheese
- 3 tbsp pesto (store-bought or homemade)
- 2 tbsp olive oil
- Salt & black pepper (to taste)
- 1 tsp dried oregano or thyme
- Optional toppings:
- Toasted walnuts or pine nuts
- Fresh basil leaves
- Balsamic glaze drizzle
👩🍳 Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 200°C (400°F).
- Arrange sweet potato rounds on a baking tray.
- Drizzle with olive oil, season with salt, pepper, and oregano.
- Roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Prepare the Beets
- If not already cooked, roast or boil beets until tender, then slice thinly.
3. Assemble
- Place roasted sweet potato rounds on a serving plate.
- Top each round with a slice of beet.
- Tear burrata and place small portions on top.
4. Add Flavor
- Spoon pesto over each stack.
- Add nuts, fresh basil, and a light drizzle of balsamic glaze if using.
🍽️ Serving Tips
- Serve slightly warm for best flavor.
- Pair with grilled chicken or fish for a complete meal.
- Great for dinner parties or healthy snacking.
❓ Q & A
Q: Can I make this vegan?
Yes—replace burrata with vegan cheese or avocado slices.
Q: Can I prep ahead?
You can roast the sweet potatoes and cook beets in advance; assemble just before serving.
Q: What pesto works best?
Classic basil pesto is ideal, but arugula or spinach pesto also works beautifully.
Q: Can I air-fry the sweet potatoes?
Yes! Air fry at 190°C for about 12–15 minutes, flipping halfway.
