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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
