Golden Beets Burrata Sweet Potato: A Roasted Delight

A vibrant Golden Beets Burrata Sweet Potato dish that combines roasted goodness with creamy burrata for a healthy and colorful meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mediterranean

Servings servings

Calories 350 kcal

Equipment

Oven
baking sheet
mixing bowl
parchment paper

Ingredients

For the Vegetables

500 grams Golden Beets
500 grams Sweet Potato

For the Dressing

2 tablespoons Olive Oil
1 teaspoon Sea Salt
0.5 teaspoon Black Pepper
1 tablespoon Honey
1 teaspoon Fresh Thyme Leaves

For the Garnish

200 grams Burrata
50 grams Arugula
50 grams Balsamic Glaze

Instructions

Step‑by‑Step Instructions

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel and slice the golden beets and sweet potato into even wedges, about 1 cm thick.
Toss the sliced golden beets and sweet potato with olive oil, sea salt, and black pepper in a large bowl.
Spread the seasoned vegetables on the prepared baking sheet and roast for 25–30 minutes until fork-tender.
Drizzle honey over the warm vegetables and sprinkle fresh thyme leaves on top.
On a serving platter, arrange a bed of arugula, then pile the warm roasted vegetables on top.
Tear the burrata into pieces and scatter over the vegetables.
Drizzle balsamic glaze over the dish before serving immediately.

Notes

Serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Keyword Burrata, Golden Beets, Healthy Side Dish, Roasted Vegetables, sweet potato, Vegetarian

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