Roasted Sweet Potatoes with Burrata, Beets & Walnut Sage Pesto 🌿

 

Roasted Sweet Potatoes with Burrata, Beets & Walnut Sage Pesto 🌿

A cozy, colorful dish that celebrates the art of slow roasting and the beauty of balance.

There’s something magical about autumn produce — the way sweet potatoes blush deeper orange with each passing week, or how beets stain your hands in jewel tones that no dye could replicate. When the weather turns cool and the air smells faintly of woodsmoke, I find myself drawn to recipes that feel like warmth itself: roasted roots, creamy cheese, and earthy herbs all coming together on one happy plate.

This dish — Roasted Sweet Potatoes with Burrata, Beets & Walnut Sage Pesto — is my love letter to cozy, nourishing meals that feel a little fancy but don’t ask for much. It’s perfect for Sunday brunch, a dinner party side, or that weeknight when you just want to eat something beautiful.

The sweet potatoes roast until caramelized at the edges, the beets add their earthy sweetness, and the burrata… well, it’s pure decadence. Then there’s the walnut sage pesto — nutty, aromatic, and slightly unexpected — tying everything together with a whisper of fall forest and toasted nuts.

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🥄 Recipe: Roasted Sweet Potatoes with Burrata, Beets & Walnut Sage Pesto

Serves: 4
Prep time: 20 minutes
Cook time: 35 minutes

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Ingredients

For the roasted vegetables:

• 2 medium sweet potatoes, sliced into thick rounds

• 2 medium beets, peeled and cubed

• 2 tbsp olive oil

• Salt & freshly ground pepper

• A drizzle of honey (optional, for caramelization)

For the walnut sage pesto:

• ½ cup walnuts, lightly toasted

• 1 small bunch of fresh sage (about 10 leaves)

• 1 small clove garlic

• ¼ cup grated Parmesan cheese

• ½ cup olive oil (plus more as needed)

• Juice of ½ lemon

• Salt & pepper, to taste

To serve:

• 2 balls of fresh burrata

• Extra olive oil, for drizzling

• Fresh sage leaves or microgreens, for garnish

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🪴 Directions

1. Roast the vegetables:
   Preheat the oven to 425°F (220°C). Arrange the sweet potatoes and beets on a baking sheet, drizzle with olive oil, season generously with salt and pepper, and roast for 30–35 minutes, flipping halfway through, until golden and tender.

2. Make the pesto:
   In a food processor, blend the walnuts, sage, garlic, Parmesan, lemon juice, salt, and pepper. With the motor running, slowly stream in the olive oil until you reach a smooth, spoonable consistency. Taste and adjust seasoning — more lemon for brightness, more salt for depth.

3. Assemble:
   Arrange the roasted sweet potatoes and beets on a serving platter. Tear open the burrata and place it gently on top, letting the creamy center ooze out a bit. Spoon over the walnut sage pesto and drizzle with a little extra olive oil.

4. Finish with flair:
   Scatter a few fresh sage leaves or microgreens over the top. Serve warm or at room temperature.

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✨ Why You’ll Love It

This dish is more than just pretty — it’s a symphony of textures and flavors:

• Creamy burrata meets crispy, caramelized roots

• Earthy beets balance the sweetness of the potatoes

• The walnut sage pesto adds savory depth that makes every bite feel grounded and luxurious

It’s the kind of recipe that makes you slow down — not because it’s complicated, but because it reminds you how joyful real food can be. A few simple ingredients, roasted with care, and suddenly your kitchen smells like comfort and creativity.

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💫 Pro Tip

This recipe pairs beautifully with a crisp white wine or sparkling water infused with rosemary and lemon. And if you have leftover pesto, spread it on toast with ricotta the next morning — you’ll thank yourself.