Description
Elegant roasted potatoes and beets with creamy burrata and walnut sage pesto. A flavorful, textured dish perfect as starter or main.
Ingredients
For the Roasted Potatoes:
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2 medium potatoes, sliced into ½-inch rounds
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1 tbsp olive oil
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Salt and pepper, to taste
For the Roasted Beets:
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2 medium beets, roasted, peeled, and sliced
For the Walnut Sage Pesto:
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½ cup walnuts, toasted
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1 cup fresh sage leaves (or sage + basil mix)
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⅓ cup olive oil
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1 garlic clove
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Salt and pepper, to taste
For Assembly:
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8 oz burrata cheese, torn
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¼ cup walnuts, toasted and chopped
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Fresh sage or basil, for garnish
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Drizzle of olive oil
Instructions
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Roast Potatoes:
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Preheat oven to 400°F (200°C).
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Toss potato slices in olive oil, season, and roast for 20–25 minutes until golden and tender.
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Roast Beets:
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Wrap whole beets in foil and roast for 45–60 minutes until fork-tender.
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Cool slightly, peel, and slice into rounds.
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Make Pesto:
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Blend toasted walnuts, sage, garlic, and olive oil until smooth.
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Season with salt and pepper to taste.
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Assemble Dish:
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On a serving platter, alternate layers of roasted potato rounds and beet slices.
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Scatter burrata pieces over top.
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Spoon over walnut sage pesto and sprinkle with chopped walnuts and herbs.
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Finish with a drizzle of olive oil.
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Notes
- Serve warm or at room temperature.
- Can be made ahead—assemble just before serving.
- Add arugula or microgreens for a fresh bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Modern American
