Sweet potato rounds with burrata roasted beets and walnut sage pesto

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato rounds with olive oil, salt, pepper, and paprika. Spread on a parchment-lined baking sheet.

3. On a separate baking sheet, toss diced beets with olive oil and salt.

4. Roast both for 35–40 minutes, flipping sweet potatoes halfway through, until they are golden and beets are tender.

2. Make the Walnut Sage Pesto

1. In a food processor, blend walnuts, sage, basil, garlic, Parmesan, salt, and pepper until finely chopped.

2. Slowly add olive oil and lemon juice, blending until smooth. Adjust seasoning as needed.

3. Assemble the Dish

1. Arrange roasted sweet potato rounds on a platter.

2. Top each with a spoonful of roasted beets.

3. Tear burrata into small pieces and distribute evenly.

4. Drizzle with walnut sage pesto and honey or balsamic glaze (if using).

5. Garnish with extra walnuts.

4. Serve & Enjoy