Sweet Potatoes & Beet Stacks with Pesto, Burrata & Walnuts Recipe

Introduction

These Sweet Potatoes & Beet Stacks with Pesto, Burrata & Walnuts make a vibrant, flavorful dish perfect for a light lunch or impressive appetizer. Roasted sweet potatoes and beets are layered with fresh pesto and creamy burrata, then finished with crunchy walnuts for texture.

Ingredients

• 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
• 2 medium beets, peeled and sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup basil pesto (store-bought or homemade)
• 2 balls fresh burrata cheese
• ¼ cup toasted walnuts, roughly chopped

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the sweet potato and beet slices in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper.
2. Step 2: Roast the vegetables for 25–30 minutes, flipping halfway through, until they are tender and caramelized. Remove from oven and let cool slightly.
3. Step 3: To assemble the stacks, start with a sweet potato slice, then a beet slice, and add a spoonful of pesto. Repeat layering 2–3 times depending on how tall you want each stack.
4. Step 4: Top each stack with a piece of fresh burrata. Sprinkle with toasted walnuts, drizzle a little olive oil, and add a twist of pepper for finishing. Serve immediately while warm.

Tips & Variations

• Use a mandoline slicer for evenly thin vegetable slices to ensure even roasting and beautiful stacks.
• Substitute walnuts with toasted pecans or pine nuts for a different nutty flavor.
• Try a drizzle of balsamic glaze on top for a touch of sweetness and acidity.
• If burrata isn’t available, fresh mozzarella can be used but won’t have the same creamy texture.

Storage

These stacks are best enjoyed fresh as the burrata and pesto are most flavorful when served warm. If you must store leftovers, keep components separate in airtight containers for up to 2 days in the refrigerator. Reheat the roasted vegetables gently in a low oven and add fresh burrata and pesto before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can roast the sweet potatoes and beets a day in advance. Store them in the refrigerator and assemble the stacks just before serving to keep the burrata fresh and prevent sogginess.

Is this dish suitable for a vegan diet?

This recipe includes burrata cheese, which is dairy. To make it vegan, omit the cheese and replace the pesto with a vegan version or use a spread like hummus.

Sweet Potatoes & Beet Stacks with Pesto, Burrata & Walnuts Recipe

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★★★★★

4.6 from 119 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These Sweet Potatoes & Beet Stacks with Pesto, Burrata & Walnuts offer a visually stunning and flavorful vegetarian dish. Roasted sweet potatoes and beets are layered with aromatic basil pesto and creamy burrata cheese, topped with crunchy toasted walnuts for a perfect balance of textures and tastes. Ideal as an elegant appetizer or a light main course, this recipe combines wholesome ingredients with simple preparation to create a healthy, delicious treat.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
• 2 medium beets, peeled and sliced into ¼-inch rounds

Seasonings and Toppings

• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup basil pesto (store-bought or homemade)
• 2 balls fresh burrata cheese
• ¼ cup toasted walnuts, roughly chopped

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Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel and slice the sweet potatoes and beets into ¼-inch thick rounds to ensure even roasting.
2. Arrange and Season: Lay out the sweet potato and beet slices in a single layer on the prepared baking sheet. Drizzle them evenly with 2 tablespoons of olive oil, then season with salt and pepper to enhance the natural flavors.
3. Roast the Vegetables: Roast the slices in the preheated oven for 25 to 30 minutes, flipping them halfway through the cooking time. This allows the vegetables to become tender and develop a caramelized, slightly crispy exterior.
4. Cool and Assemble Stacks: Once roasted, allow the sweet potatoes and beets to cool slightly. Start building the stacks by layering one sweet potato slice, followed by a beet slice, and then a spoonful of basil pesto. Repeat this layering process 2 to 3 times to achieve your desired stack height.
5. Add Burrata and Walnuts: Top each vegetable stack with a generous piece of fresh burrata cheese. Sprinkle the stacks with roughly chopped toasted walnuts for crunch, drizzle a little olive oil over the top, and finish with a twist of freshly ground pepper.
6. Serve: Serve the stacks immediately while warm to enjoy the creamy, fresh, and vibrant flavors at their best.

Notes

• For best flavor, use fresh homemade basil pesto or a high-quality store-bought variety.
• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently to prevent burning.
• Adjust the stacking height based on personal preference; 2-3 layers provide a balanced bite.
• This dish can be served as an appetizer, side, or light vegetarian main course.
• Leftover stacks can be stored separately (without burrata) and reassembled just before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Vegetarian, Mediterranean-inspired

Keywords: sweet potatoes, beets, pesto, burrata, walnuts, roasted vegetables, vegetarian appetizer, healthy stacks