Ever wondered how to turn humble veggies into a show-stopping appetizer or side dish that has everyone asking for seconds? Let me introduce you to a dish that’s as gorgeous as it is delicious: a vibrant combination of sweet soup potato slices topped with creamy burrata and tender roasted beets. This recipe for Sweet Potato Rounds With Burrata Roasted Beets is the perfect blend of earthy flavors, velvety textures, and stunning colors—ideal for holiday gatherings, casual dinners, or even a fancy brunch. I’ve tested this in my kitchen countless times, tweaking it to perfection, and I’m thrilled to share it with you. Whether you’re a veggie lover or just looking for a unique dish to impress, this one’s a winner!
Why You’ll Love This Recipe
This take on Sweet Potato Rounds With Burrata Roasted Beets is a game-changer with its rustic yet elegant vibe—think farmer’s market meets fine dining. It’s surprisingly easy to whip up, even on busy weeknights, and uses simple, wholesome ingredients that pack a flavor punch. Plus, it’s a crowd-pleaser that looks like you spent hours in the kitchen (shh, I won’t tell!). Best of all, it’s versatile enough for customization based on your pantry or dietary needs.
Ingredients List
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
I’ve broken down the components for this dish featuring sweet potato slices and creamy burrata with roasted beets into two main parts. These ingredients create a balance of sweet, savory, and tangy that’ll have your taste buds dancing.
For the Base
- Sweet Potatoes: Opt for medium-sized ones with smooth skin for even slicing. Their natural sweetness pairs beautifully with the other elements.
- Olive Oil: A good drizzle enhances roasting and brings out caramelized flavors. Use extra virgin for a fruity note.
- Salt and Pepper: Just a pinch to season and elevate the natural flavors.
For the Toppings
- Beets: Fresh beets roast into tender, earthy bites with a vibrant hue. Pre-cooked can work in a pinch, but roasting fresh is worth it for depth.
- Burrata Cheese: This creamy, dreamy cheese is the star—its rich texture melts over the warm rounds. Swap with fresh mozzarella if needed, though it won’t be quite as luscious.
- Arugula: A peppery handful adds freshness and a pop of green. Spinach works as a milder alternative.
- Honey: A light drizzle for a sweet contrast to the savory elements. Maple syrup is a great vegan substitute.
- Balsamic Glaze: For a tangy finish that ties it all together. Make your own by reducing balsamic vinegar if you don’t have a bottle handy.
For dietary swaps, use vegan cheese for a dairy-free version, or skip the honey for a fully vegan dish. Gluten-free by nature, this recipe is already friendly to many diets!
Variations
Switch up this dish with sweet potato bases and burrata-beet toppings to suit your taste or what’s in your fridge. Here are some fun twists:
- Herb-Infused: Add fresh thyme or rosemary to the roasting pan for an aromatic boost that screams autumn.
- Nutty Crunch: Sprinkle chopped walnuts or pecans over the top for texture and a toasty flavor.
- Spicy Kick: Drizzle with a touch of hot honey or sprinkle red pepper flakes for a subtle heat.
- Citrus Zest: Grate a bit of lemon or orange zest over the finished dish for a bright, zingy note.
- Goat Cheese Swap: Replace burrata with crumbled goat cheese for a tangier, firmer bite.
- Root Veggie Mix: Mix in roasted carrots or parsnips alongside beets for a colorful medley.
Servings and Timing
- Yield: Serves 4-6 as an appetizer or side dish
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Step-by-Step Instructions
Let’s break down how to create this stunning dish with sweet potato slices, creamy cheese, and roasted root veggies. Follow these steps for foolproof results.
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.
- Scrub the beets clean, wrap them in foil, and place them on one tray. They’ll need a head start to get tender.
Step 2: Roast the Beets
- Roast the beets for about 30-40 minutes, or until fork-tender. Let them cool slightly, then peel and dice into small chunks. The earthy aroma while they roast is unbeatable!
Step 3: Prepare the Base
- While beets roast, slice sweet potatoes into ½-inch thick rounds. Toss with olive oil, salt, and pepper.
- Arrange in a single layer on the second baking sheet. Pop them in the oven for 20-25 minutes, flipping halfway, until golden and tender.
Step 4: Assemble the Dish
- Once everything’s roasted, arrange the sweet potato slices on a platter. Tear burrata into pieces and place a dollop on each round.
- Scatter diced beets and a few arugula leaves on top. Drizzle with honey and balsamic glaze for that final touch of magic.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 220 kcal
- Protein: 7g
- Fat: 12g
- Carbs: 24g
Healthier Alternatives
- Lower Fat: Use part-skim ricotta instead of burrata to cut down on fat without losing creaminess.
- Reduced Sugar: Skip the honey drizzle or use a sugar-free sweetener for a lighter touch.
- More Fiber: Add a sprinkle of chia seeds on top for a nutrient boost and subtle crunch.
Serving Suggestions
- Appetizer Idea: Serve as a starter at dinner parties with a glass of crisp white wine to complement the flavors.
- Side Dish: Pair with grilled chicken or salmon for a balanced, colorful meal.
- Brunch Twist: Add a poached egg on top for a decadent morning treat.
Common Mistakes to Avoid
- Overcooking Rounds: Check sweet potatoes at 20 minutes—overcooking makes them mushy instead of tender.
- Skipping Seasoning: Don’t forget salt and pepper; they bring out the natural sweetness of the veggies.
- Cold Burrata: Let the cheese sit at room temp for 10 minutes before serving for maximum creaminess.
Storing Tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep burrata separate if possible.
- Reheating: Warm sweet potato rounds and beets in the oven at 350°F (175°C) for 10 minutes to avoid sogginess.
- Freezer: Not recommended, as burrata and arugula lose texture when frozen.
FAQs
Can I use pre-cooked beets?
Absolutely! Pre-cooked beets save time and work just fine. Just dice them up and give them a quick roast (about 10 minutes) with a drizzle of olive oil to warm through and enhance flavor.
Is there a burrata substitute?
Yes, fresh mozzarella or ricotta can step in. They won’t be as creamy, but they still pair well with the roasted veggies. Add a splash of olive oil to mimic burrata’s richness.
Can I make this ahead of time?
You can roast the beets and sweet potatoes a day ahead and store them in the fridge. Assemble with burrata and toppings just before serving to keep everything fresh.
Is this recipe vegan-friendly?
It can be! Swap burrata for a plant-based cheese and use maple syrup instead of honey. The flavors will still pop beautifully.
What if I don’t have balsamic glaze?
No worries—simmer balsamic vinegar on low heat until it thickens (about 5-10 minutes). Or use a splash of regular balsamic for a lighter tang.
Can I use other root vegetables?
Definitely! Carrots, parsnips, or even turnips can work alongside or instead of beets. Just adjust roasting times as needed since they cook at different rates.
How do I prevent soggy sweet potatoes?
Make sure to spread them in a single layer on the baking sheet and avoid overcrowding. Flipping halfway during roasting also helps them crisp up nicely.
Is this dish gluten-free?
Yes, it’s naturally gluten-free! Double-check your balsamic glaze for any additives if you’re highly sensitive, but otherwise, you’re good to go.
Conclusion
I can’t wait for you to try this vibrant dish with sweet potato slices, creamy burrata, and roasted beets—it’s a feast for the eyes and the palate! Whether you’re hosting friends or just treating yourself, this recipe brings warmth and flavor to any table. Drop a comment below to let me know how it turned out, or share your own twists—I’d love to hear! Don’t forget to pin this for later or pass it along to a fellow foodie. Happy cooking!