Sweet Potato Rounds with Beets, Sage Pesto, and Burrata

4 servings 

Ingredients

• 2 large sweet potatoes, peeled and cut into ½ inch rounds 

For Sweet Potatoes: 

• 2 Tbsp extra virgin olive oil 

• 1 Tbsp honey

• Salt & Pepper

• 2 medium beets, peeled and cut into ¼ inch rounds 

For Beets:

• 1 Tbsp extra virgin olive oil 

• Salt & Pepper

For Walnut Sage Pesto:

• ½ cup walnuts 

• 1 cup fresh sage 

• ½ cup parmesan cheese 

• 1 clove garlic 

• ½ cup olive oil 

• Juice of 1 lemon 

• Salt & pepper to taste

• 1-2 balls of fresh burrata cheese 

• Optional walnut as garnish 

Instructions 

1. Preheat the oven to 400 degrees F.  

2. Toss sweet potato rounds in oil, honey and salt & pepper; arrange in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through.  

3. Toss beets in oil, salt & pepper and arrange in a single layer on a separate baking sheet and roast for 25-30 minutes. 

4. For pesto, combine walnuts, sage, parmesan, and garlic in a food processor and pulse until finely chopped.  Add olive oil and lemon juice and blend until smooth.  Season with salt and pepper. 

5. To assemble, top sweet potato rounds with beets, roasted beets, torn piece of burrata, pesto, and walnuts. 

6. Serve with your favorite protein.