Sweet Potato & Beet Stacks with Pesto, Burrata, and Walnuts Recipe
Introduction
Sweet Potato & Beet Stacks are a vibrant and flavorful way to enjoy roasted vegetables with a creamy twist. Layers of tender sweet potatoes and beets are topped with fresh pesto, creamy burrata, and crunchy walnuts for a delightful appetizer or light meal.
Ingredients
- Sweet potatoes, peeled and sliced
- Beets, peeled and sliced
- Pesto
- Burrata cheese
- Walnuts, roughly chopped
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Arrange the sliced sweet potatoes and beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- Step 2: Once roasted, let the vegetables cool slightly. Begin stacking alternating slices of sweet potato and beet on a serving plate.
- Step 3: Spoon pesto over each stack, then top with a generous piece of burrata cheese.
- Step 4: Sprinkle chopped walnuts over the top for added texture and serve immediately.
Tips & Variations
- Use store-bought pesto or make your own for a fresh flavor boost.
- Try adding a drizzle of balsamic glaze for extra sweetness and acidity.
- Swap walnuts for pecans or pine nuts if preferred.
- For a vegan version, substitute burrata with a cashew-based cheese or tofu.
Storage
Store leftover roasted vegetables and assembled stacks separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the oven or microwave before assembling again and adding burrata and walnuts fresh.
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 up to two days in advance. Store them refrigerated and assemble the stacks just before serving to keep the burrata fresh.
What can I use if I don’t have burrata?
Mozzarella or ricotta cheese can be good substitutes, though the texture and creaminess may vary slightly from burrata.
PrintSweet Potato & Beet Stacks with Pesto, Burrata, and Walnuts Recipe
Sweet Potato & Beet Stacks are a vibrant and nutritious vegetarian dish featuring roasted sweet potatoes and beets layered to create colorful stacks, topped with fresh pesto, creamy burrata cheese, and crunchy walnuts. This easy-to-prepare recipe balances sweet and earthy flavors with rich textures, perfect as a side or light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium beets, peeled and sliced into 1/4-inch rounds
Toppings
- 1/2 cup fresh basil pesto
- 8 oz burrata cheese, torn into pieces
- 1/4 cup walnuts, roughly chopped
- Salt, to taste
- Black pepper, to taste
- Olive oil, for roasting
Instructions
- Prepare the vegetables: Preheat the oven to 400°F (200°C). Toss the sliced sweet potatoes and beets separately with olive oil, salt, and black pepper to taste. Arrange them in a single layer on two baking sheets.
- Roast the vegetables: Roast the sweet potatoes and beets for 25-30 minutes or until tender and slightly caramelized, flipping halfway through for even cooking. Remove from the oven and allow them to cool slightly.
- Assemble the stacks: On a serving plate, alternate layers of sweet potato rounds and beet rounds to form individual stacks about 3-4 layers high.
- Top with pesto and burrata: Spoon a generous amount of fresh basil pesto over each stack. Add torn pieces of creamy burrata cheese on top of the pesto.
- Garnish with walnuts: Sprinkle roughly chopped walnuts over the stacks to add a crunchy texture and nutty flavor.
- Serve: Serve the Sweet Potato & Beet Stacks warm or at room temperature as a colorful appetizer, side, or light main dish.
Notes
- You can prepare the pesto homemade or use a high-quality store-bought pesto.
- To save time, vegetables can be roasted a day in advance and assembled just before serving.
- For added flavor, drizzle a little balsamic glaze on top before serving.
- This dish is naturally gluten-free and vegetarian.
- Walnuts can be substituted with pecans or almonds for variation.
Keywords: sweet potato beet stacks, roasted vegetables, pesto, burrata, vegetarian appetizer, healthy side dish
