Roasted Sweet Potatoes with Burrata, Beets, and Walnut-Sage Pesto

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

For the Roasted Sweet Potatoes and Beets:

• 2 large sweet potatoes, cut in half lengthwise
• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste

For the Walnut Sage Pesto:

• 1 cup fresh sage leaves
• ½ cup walnuts
• ½ cup grated Parmesan cheese
• ½ cup olive oil
• 2 garlic cloves
• Juice of ½ lemon
• Salt and pepper to taste

For Assembly:

• 8 oz burrata cheese
• Extra virgin olive oil for drizzling
• Fresh arugula (optional)
• Walnut halves for garnish

Instructions:

1. Roast the Sweet Potatoes and Beets:
   • Preheat the oven to 400°F (200°C).
   • Arrange the sweet potato halves and diced beets on a baking sheet.
   • Drizzle with 2 tbsp olive oil and season with salt and pepper. Toss the beets to coat evenly.
   • Place the sweet potatoes cut-side up and roast for 40-45 minutes, or until fork-tender.
2. Prepare the Walnut Sage Pesto:
   • In a food processor, combine sage leaves, walnuts, Parmesan, garlic, and lemon juice.
   • Pulse until finely chopped, then slowly add ½ cup olive oil while blending until smooth.
   • Season with salt and pepper.
3. Assemble the Dish:
   • Let the roasted vegetables cool slightly.
   • Place a roasted sweet potato half on each plate.
   • Add roasted beets on top.
   • Tear burrata cheese and arrange it over the beets.
   • Drizzle generously with walnut sage pesto.
   • Finish with a drizzle of extra virgin olive oil and garnish with walnut halves.
   • Optionally, add fresh arugula for a peppery touch.

Enjoy