RECIPE: Sweet Potato & Beet Rounds with Burrata and Aged Balsamic
This colorful appetizer is as beautiful as it is nourishing—perfect for fall gatherings or a light, elegant starter. The combination of roasted sweet potato, earthy beet, creamy burrata, and tangy balsamic creates a bite that’s balanced, satisfying, and full of seasonal flavor.
Ingredients
1 large sweet potato, sliced into ¼-inch thick rounds
1 medium beet, thinly sliced (use a mandoline if you have one)
1 ball burrata cheese (or fresh mozzarella if preferred)
Aged balsamic glaze (or reduced balsamic vinegar)
Extra virgin olive oil
Fresh cracked black pepper
Himalayan pink salt
Instructions
Preheat your oven to 400°F.
Arrange the sweet potato rounds on a parchment-lined baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper.
Roast for 18–20 minutes, flipping halfway, until golden and tender but not mushy.
While the sweet potatoes roast, lightly steam or roast the beet slices until just tender (you can also use pre-cooked beets for ease).
Once the sweet potatoes are ready, layer each round with a thin beet slice, then top with a small spoonful of creamy burrata.
Finish with a drizzle of aged balsamic, a pinch of Himalayan salt, and a grind of black pepper.
Optional
Add a sprinkle of fresh thyme or microgreens for a pop of color and extra flavor.
Serve warm or at room temperature—it’s a stunning, nutrient-rich bite that celebrates the best of fall produce!