An elegant and earthy dish featuring roasted potatoes and beets, creamy burrata, and a fragrant walnut sage pesto. Perfect as a starter, side, or vegetarian main course, it’s full of texture, richness, and herbaceous flavor.
Why You’ll Love This Recipe
- Elegant presentation – A show-stopping dish that’s simple to assemble.
- Seasonal ingredients – Root vegetables and fresh herbs bring warmth and depth.
- Creamy meets crispy – Burrata contrasts beautifully with roasted textures.
- Nutty herbaceous pesto – Sage and walnut add a unique and savory twist.
- Versatile serving – Serve as a side, appetizer, or vegetarian main course.
Ingredients
For the Roasted Potatoes:
- 2 medium potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Roasted Beets:
- 2 medium beets, roasted, peeled, and sliced into rounds
For the Walnut Sage Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 1/3 cup olive oil
- 1 clove garlic
- Salt and pepper, to taste
For Assembly:
- 8 oz burrata cheese, torn into pieces
- 1/4 cup walnuts, toasted and chopped
- Fresh sage leaves or basil, for garnish
- Drizzle of olive oil
Directions
- Preheat oven to 400°F (200°C).
- Place potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes or until tender and golden.
- Roast beets wrapped in foil for 45–60 minutes until fork tender. Cool slightly, peel, and slice.
- To make the pesto, blend toasted walnuts, sage, garlic, and olive oil until smooth. Season to taste.
- Assemble by layering potato rounds with beet slices and pieces of burrata. Top with pesto, chopped walnuts, and herbs. Drizzle with olive oil before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Calories per serving: Approximately 320 kcal
Variations
- Add Greens: Serve on a bed of arugula or spinach.
- Balsamic Glaze: Drizzle with balsamic reduction for a tangy finish.
- Cheese Swap: Try goat cheese or ricotta in place of burrata.
- Roasted Garlic Pesto: Add roasted garlic for deeper flavor.
- Root Veg Mix: Include carrots or parsnips with beets and potatoes.
Storage/Reheating
- Storage: Store components separately in airtight containers for up to 3 days.
- Reheating: Reheat potatoes and beets in a 350°F oven or air fryer until warm. Assemble fresh with burrata and pesto.
- Freezing: Not recommended due to the delicate texture of burrata and pesto.
FAQs
Can I make this ahead of time?
Yes, roast the vegetables and prepare the pesto ahead, then assemble fresh.
What type of potatoes work best?
Yukon Gold or red potatoes hold their shape and roast well.
Can I use pre-cooked beets?
Yes, pre-cooked vacuum-packed beets are a great time-saver.
Is burrata the same as mozzarella?
Burrata is creamier with a soft center, offering more richness than regular mozzarella.
What nuts can I substitute for walnuts?
Try pecans, almonds, or pine nuts for different flavor profiles.
Can I make the pesto nut-free?
Yes, use sunflower seeds or pumpkin seeds as a substitute.
How do I toast walnuts?
Place in a dry skillet over medium heat for 5-6 minutes, stirring often.
What wine pairs well with this dish?
Try a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
Can I serve this cold?
Yes, it makes a delicious and elegant cold salad.
Is this dish gluten-free?
Yes, it’s naturally gluten-free as written.
Conclusion
This Roasted Potato Burrata Beets with Walnut Sage Pesto is a stunning and nourishing dish that brings together rustic vegetables, creamy cheese, and fresh herbal notes. Whether served warm or cold, it’s a beautiful addition to any table and a celebration of seasonal flavors.
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Roasted Potato Burrata Beets with Walnut Sage Pesto
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
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:
2 medium potatoes, sliced into ½-inch rounds
1 tbsp olive oil
Salt and pepper, to taste
For the Roasted Beets:
2 medium beets, roasted, peeled, and sliced
For the Walnut Sage Pesto:
½ cup walnuts, toasted
1 cup fresh sage leaves (or sage + basil mix)
⅓ cup olive oil
1 garlic clove
Salt and pepper, to taste
For Assembly:
8 oz burrata cheese, torn
¼ cup walnuts, toasted and chopped
Fresh sage or basil, for garnish
Drizzle of olive oil
Instructions
Roast Potatoes:
Preheat oven to 400°F (200°C).
Toss potato slices in olive oil, season, and roast for 20–25 minutes until golden and tender.
Roast Beets:
Wrap whole beets in foil and roast for 45–60 minutes until fork-tender.
Cool slightly, peel, and slice into rounds.
Make Pesto:
Blend toasted walnuts, sage, garlic, and olive oil until smooth.
Season with salt and pepper to taste.
Assemble Dish:
On a serving platter, alternate layers of roasted potato rounds and beet slices.
Scatter burrata pieces over top.
Spoon over walnut sage pesto and sprinkle with chopped walnuts and herbs.
Finish with a drizzle of olive oil.
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
