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
