Description
Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt Dressing is a vibrant vegetarian dish with caramelized sweet potatoes, earthy roasted beets, creamy burrata, and a refreshing mint yogurt drizzle.
Ingredients
• 2 medium sweet potatoes, sliced into 1 cm (½-inch) rounds
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 ball fresh burrata cheese (about 4 oz / 120 g)
• 1 cup Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey
Instructions
1. Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
2. Arrange sweet potato rounds on one tray, drizzle with olive oil, season with salt and pepper. Roast 20–25 minutes, flipping once.
3. Toss beet cubes with olive oil, salt, and pepper on a second tray. Roast 25–30 minutes until tender.
4. In a bowl, mix Greek yogurt, chopped mint, lemon juice, honey, salt, and pepper. Chill until serving.
5. Assemble platter: arrange roasted sweet potato rounds, tear burrata over the top, scatter roasted beets, and drizzle with mint yogurt dressing.
6. Garnish with extra mint leaves and serve immediately.
Notes
– Use golden beets for a milder flavor.
– Fresh mozzarella or ricotta can substitute for burrata.
– Serve immediately for the best texture and flavor.
– Keep components stored separately if prepping ahead.
– Add toasted nuts or seeds for extra crunch.
- Prep Time: 15
- Cook Time: 30
- Method: Oven Roasted
- Cuisine: Vegetarian