Ingredients
Scale
- 2 large sweet potatoes, sliced into rounds
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 cooked beets, sliced
- 1 ball (200 g) burrata cheese
- ½ cup (120 ml) pesto
- ⅓ cup (40 g) walnuts, toasted
- Fresh arugula or basil for garnish
- Extra olive oil drizzle
Instructions
- Preheat oven to 400°F (200°C).
- Arrange sweet potato rounds on a baking sheet, brush with olive oil, and season with salt and black pepper.
- Roast for 25–30 minutes until tender and slightly caramelized.
- Top each round with a slice of beet and a portion of burrata.
- Drizzle pesto over the top.
- Sprinkle with toasted walnuts.
- Garnish with fresh greens and a drizzle of olive oil.
- Serve warm or at room temperature.
Notes
- Can be served as an appetizer or a light main course.
- Substitute arugula with fresh spinach or microgreens if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Main
- Method: Roasted
- Cuisine: Vegetarian
- Diet: Vegetarian