Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
These Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are a visually stunning and flavorful dish that works perfectly as an appetizer or a light vegetarian main course. Layers of roasted sweet potatoes and beets are stacked with creamy burrata cheese, aromatic basil pesto, and crunchy walnuts, creating a dish that is as delicious as it is beautiful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer or Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Sweet Potato & Beet Stacks:
- 2 medium sweet potatoes (peeled and sliced into 1/2-inch rounds)
- 2 medium beets (peeled and sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/2 cup basil pesto (store-bought or homemade)
- 2 balls burrata cheese
- 1/4 cup chopped toasted walnuts
- Microgreens or fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: Toss sweet potato and beet rounds with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Assemble Stacks: Alternate sweet potato and beet slices, adding pesto between layers. Top with torn burrata, walnuts, and garnish.
- Serve: Serve warm or at room temperature.
Notes
- Use golden beets for a milder flavor and vibrant color variation.
- Drizzle with balsamic glaze for extra depth.
Nutrition
- Serving Size: 1 stack
- Calories: 360
- Sugar: 8g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
