Roasted Sweet Potatoes with Burrata, Beets & Walnut Sage Pesto 🌿🍠🧀

Instructions

1. Roast the Vegetables

   • Preheat oven to 400°F (200°C).

   • Toss sweet potatoes and beets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

   • Roast for 25–30 minutes, flipping halfway, until tender and caramelized.

2. Make the Pesto

   • In a food processor, combine walnuts, sage, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until finely chopped.

   • With the processor running, slowly drizzle in olive oil until smooth. Adjust seasoning to taste.

3. Assemble the Dish

   • Arrange roasted sweet potatoes and beets on a platter.

   • Tear the burrata into pieces and scatter over the vegetables.

   • Drizzle generously with walnut sage pesto.

   • Garnish with extra sage leaves or walnuts if desired.

Serve immediately and enjoy! 😊