Description
A vibrant vegetarian dish featuring roasted golden beets and sweet potatoes paired with creamy burrata, creating a beautiful balance of earthy sweetness and rich creaminess.
Ingredients
- 3 medium golden beets, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 8 oz burrata cheese
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp balsamic glaze
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh thyme
- 1/4 cup chopped pistachios or walnuts (optional)
- Fresh basil or microgreens for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sliced golden beets and cubed sweet potatoes with olive oil, salt, pepper, and thyme.
- Spread the vegetables on the baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Arrange the roasted vegetables on a serving platter.
- Place burrata on top of the warm vegetables and gently tear it open to spread.
- Drizzle with honey (or maple syrup) and balsamic glaze.
- Sprinkle with nuts, if using, and garnish with fresh basil or microgreens.
- Serve warm or at room temperature.
Notes
- Add roasted carrots or parsnips for extra color and depth.
- For a savory twist, drizzle chili crisp instead of honey.
- Pairs beautifully with a simple arugula salad.
- Use precooked beets to shorten prep time.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American