Ingredients:
For Sweet Potatoes:
• 2 medium sweet potatoes, sliced into ½-inch rounds
• 1 tbsp olive oil
• Salt and pepper to taste
For Roasted Beets:
• 2 medium beets, roasted, peeled, and sliced
For Walnut Sage Pesto:
• ½ cup walnuts (toasted)
• 1 cup fresh sage leaves (or mix with basil)
• ⅓ cup olive oil
• 1 garlic clove
• Salt and pepper to taste
Assembly:
• 8 oz burrata cheese (torn into pieces)
• ¼ cup toasted walnuts (chopped for garnish)
• Fresh sage or basil leaves for garnish
Instructions:
1. Roast Sweet Potatoes: Preheat oven to 400°F. Toss sweet potato rounds with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Roast Beets: Wrap beets in foil and bake at 400°F for 45–60 minutes. Peel and slice once cooled.
3. Prepare Pesto: Blend toasted walnuts, sage, garlic, olive oil, salt, and pepper in a food processor until smooth.
4. Assemble: Arrange roasted sweet potatoes on a platter. Top with burrata pieces, beet slices, and drizzle with pesto. Garnish with walnuts and fresh herbs.
