Name: Sweet Potato Rounds with Burrata, Roasted Beets & Mint Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium sweet potatoes, sliced into ½-inch thick rounds; 2 tbsp olive oil; ½ tsp sea salt; ¼ tsp black pepper; 2 medium beets, peeled and diced; 1 tbsp olive oil; Pinch of salt; ½ cup plain Greek yogurt; 1 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp fresh mint, finely chopped; Salt and pepper to taste; 1 ball burrata cheese (or 2 small ones); Fresh mint leaves (for garnish); Microgreens or arugula (optional, for serving); Drizzle of honey or balsamic glaze (optional)

Sweet Potato Rounds with Burrata, Roasted Beets & Mint Yogurt Dressing

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These elegant sweet potato rounds are topped with creamy burrata, earthy roasted beets, and a refreshing mint yogurt dressing—perfect as an appetizer or side.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 45 minutes
Category: Appetizer, Side Dish
Method: Roasting, Assembling
Cuisine: Mediterranean-Inspired
Diet: Gluten Free

Ingredients

For the Sweet Potato Rounds:

2 medium sweet potatoes, sliced into ½-inch thick rounds

2 tbsp olive oil

½ tsp sea salt

¼ tsp black pepper

For the Roasted Beets:

2 medium beets, peeled and diced

1 tbsp olive oil

Pinch of salt

For the Mint Yogurt Dressing:

½ cup plain Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

2 tbsp fresh mint, finely chopped

Salt and pepper to taste

To Assemble:

1 ball burrata cheese (or 2 small ones)

Fresh mint leaves (for garnish)

Microgreens or arugula (optional, for serving)

Drizzle of honey or balsamic glaze (optional)

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Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Toss sweet potato rounds with olive oil, salt, and pepper. Arrange on one baking sheet in a single layer.

Toss diced beets with olive oil and a pinch of salt. Spread on the second baking sheet.

Roast both trays for 25–30 minutes, flipping sweet potatoes halfway through, until golden and tender.

Meanwhile, whisk together yogurt, olive oil, lemon juice, and chopped mint. Season with salt and pepper.

Once roasted, allow sweet potatoes and beets to cool slightly.

Assemble: Top each sweet potato round with a piece of burrata, a spoonful of roasted beets, and a drizzle of mint yogurt dressing. Garnish with mint leaves and optional microgreens or balsamic glaze.

Serve warm or at room temperature.

Notes

For a dairy-free version, use a plant-based yogurt and vegan cheese.

You can roast the beets ahead of time and store in the fridge for up to 3 days.

Try using golden beets for a vibrant variation.

Works beautifully as a plated appetizer or on a serving board for parties.

Find it online: https://allrecipesmade.com/sweet-potato-rounds-with-burrata-roasted-beets-mint-yogurt-dressing/