Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are a delightful dish that brings together vibrant colors, rich flavors, and a variety of textures. This vegetarian option is perfect for any occasion, whether it’s a quick weeknight dinner or an impressive dish to serve guests. The creamy burrata cheese compliments the earthy sweetness of the roasted sweet potatoes and beets, while the toasted walnuts add a satisfying crunch.
Why make this recipe?
This recipe is not only delicious but also packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while beets offer antioxidants and support for heart health. The creamy burrata provides a luxurious touch, and the pesto brings the whole dish together with its fresh, herby flavor. Plus, it’s easy to prepare and looks stunning on the plate!
How to prepare Sweet Potato & Beet Stacks
Making Sweet Potato & Beet Stacks is a fun and straightforward process. You’ll roast the vegetables to enhance their natural sweetness, layer them with creamy burrata and fragrant pesto, and top everything with crunchy walnuts. Let’s get started!
Ingredients:
- 2 medium sweet potatoes 🍠, peeled and sliced into 1/4-inch rounds
- 2 medium beets 🍃, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil 🫒
- Salt and pepper to taste 🧂
- 1/2 cup basil pesto 🌿 (store-bought or homemade)
- 2 balls fresh burrata cheese 🧀
- 1/4 cup toasted walnuts 🌰, roughly chopped
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sweet potato and beet slices with olive oil, salt, and pepper until well-coated.
- Arrange the sweet potato slices on a baking sheet in a single layer and roast for about 20 minutes. Flip them halfway through for even cooking.
- Add the beet slices to the same baking sheet and roast for another 20–25 minutes or until both the sweet potatoes and beets are tender.
- Once done, let them cool slightly.
- On a serving platter, stack a slice of sweet potato followed by a slice of beet, and repeat.
- Top each stack with a spoonful of pesto and a piece of burrata cheese.
- Finish with a sprinkle of toasted walnuts on top.
How to serve Sweet Potato & Beet Stacks
Serve your Sweet Potato & Beet Stacks warm or at room temperature. They make a great appetizer or side dish. Drizzle a bit more pesto on top or serve with a side salad for a complete meal.
How to store Sweet Potato & Beet Stacks
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven for a few minutes until warmed through.
Tips for preparing Sweet Potato & Beet Stacks
- Make sure to slice the sweet potatoes and beets uniformly for even cooking.
- If you prefer a bit of kick, consider adding red pepper flakes to the pesto.
- You can assemble the stacks ahead of time but add the burrata and walnuts just before serving to keep them fresh.
Variations
- Swap the burrata for goat cheese or feta for a different flavor.
- Use homemade pesto by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
- Add a drizzle of balsamic glaze for extra sweetness and complexity.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can roast the sweet potatoes and beets in advance. Just assemble the stacks right before serving.
2. What if I don’t have enough time to roast the vegetables?
You can boil the sweet potatoes and beets instead, but roasting brings out more flavor.
3. How can I make this recipe vegan?
Substitute the burrata with avocado slices or a vegan cheese alternative, and use a vegan pesto recipe.
Enjoy the delightful combination of flavors and textures in this beautiful dish! 🍽️