Sweet Potato/ Burrata/ Beets Recipe

Preheat and prep

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Wash and peel the sweet potatoes if desired; cut into 1/2-inch thick rounds or 1/2-inch wedges for even roasting.

Toss the cut sweet potatoes with 2 tbs olive oil, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl until evenly coated.

Spread sweet potatoes in a single layer on the prepared baking sheet, leaving space so edges can brown. Nestle sage leaves (reserve 2-3 leaves for garnish) among the potatoes so they crisp in the oven.

Roast for 25–30 minutes, flipping once halfway through, until edges are caramelized and centers are tender. Remove from oven and let cool slightly.

Preheat oven to 200°C (400°F) if not already. Trim beet greens and scrub beets clean. Wrap each beet individually in aluminum foil with a drizzle of 1 tbs olive oil and a pinch of salt. Place on a baking sheet.

Roast beets for 45–60 minutes depending on size, until easily pierced with a knife. Remove from oven and let cool, then rub off skins with a paper towel and slice into 1/4-inch rounds. Reserve two-thirds of the sliced beets for serving and one-third for quick pickling.

In a small saucepan, combine 120 ml water, 60 ml apple cider vinegar, 15 ml white wine vinegar, 1 tbs granulated sugar, 6 peppercorns, 1 bay leaf and a pinch of salt. Bring to a simmer to dissolve sugar, then remove from heat.

Place the reserved one-third of beet slices in a jar or bowl and pour the warm pickling liquid over them. Let sit at least 15–20 minutes (can be chilled for up to 2 days) so they take on a bright, tangy flavor.

Make the pesto: In a mini food processor, combine 1 cup fresh basil, 2 tbs pine nuts, 1 tbs grated parmesan, 1 clove garlic, 1 tsp lemon juice and 0.5 tsp sea salt. Pulse while streaming in 60 ml olive oil until a loose, spoonable pesto forms. Taste and adjust salt or lemon as needed.

If using store-bought burrata, bring to room temperature 15–20 minutes before plating. Drain any excess liquid.

In a small skillet over medium heat, melt 1 tbs butter. Add 100 g walnut halves and 2 tbs granulated sugar. Stir frequently as the sugar melts and coats the nuts, about 3–5 minutes. Be careful not to burn the sugar.

Once glossy and caramelized, transfer the walnuts to a piece of parchment to cool and separate. Sprinkle with 1/4 tsp sea salt while still warm. Break any large clusters into bite-sized pieces when cool.

On a large platter or individual plates, arrange a bed of microgreens or baby arugula (about 1 cup) lightly dressed with 1 tbs extra virgin olive oil and a pinch of flaky sea salt.

Place roasted sweet potato rounds/wedges across the greens. Fan roasted beet slices among the potatoes and tuck in a few quick-pickled beet slices for bright acidity.

Tear burrata balls gently and place them on the platter so the creamy center is exposed. Spoon 1–2 tbs pesto over each burrata and drizzle a little extra olive oil around.

Scatter candied walnuts over the salad and add the reserved crisped sage leaves as garnish. Finish with lemon zest, flaky sea salt and a grind of black pepper to taste.

Serve immediately so burrata is creamy and warm components are slightly warm; pickled beets provide contrast. Leftovers: keep components separate and assemble just before serving.