2 large sweet potatoes, peeled and cut into 1 cm (½ inch) thick rounds
2 tbsp olive oil
1 tbsp honey or maple syrup
Salt and pepper to taste
For the roasted beets:
2 medium beets, peeled and diced
1 tbsp olive oil
Salt and pepper to taste
For the walnut sage pesto:
½ cup walnuts, toasted
1 cup fresh sage leaves
½ cup Parmesan cheese, grated
1 garlic clove
½ cup olive oil
Juice of ½ lemon
Salt and pepper to taste
For serving:
1–2 balls fresh burrata cheese
Extra walnuts for garnish
Fresh sage leaves for garnish
Directions:
Preheat the oven to 200 °C (400 °F).
Toss the sweet potato rounds with olive oil, honey, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and caramelized.
On a separate tray, toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and slightly crisp on the edges.
For the walnut sage pesto, combine walnuts, sage, Parmesan, and garlic in a food processor. Pulse until finely chopped. Add olive oil and lemon juice, blending until smooth. Season with salt and pepper to taste.
To assemble, arrange sweet potato rounds on a serving platter. Top each round with a spoonful of roasted beets, a torn piece of burrata, and a drizzle of walnut sage pesto. Garnish with extra walnuts and fresh sage leaves.
