Let me introduce you to one of my absolute favorite showstoppers: Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts! This vibrant dish brilliantly combines earthy roasted vegetables, creamy burrata, zesty homemade pesto, and the irresistible crunch of toasted walnuts. It looks gorgeous on any table yet is surprisingly easy to pull together. Whether you’re hosting brunch, looking to wow at a dinner party, or simply want a veggie-packed meal that feels decadent, this recipe delivers on color, flavor, and texture in every single bite.
Ingredients You’ll Need
The beauty of Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is in its fresh, straightforward ingredients. Each one plays a unique role in building flavor, adding contrast, and making the final presentation pop.
- Sweet potatoes: Their natural sweetness and orange color make the perfect soft, caramelized base for your stacks.
- Beets: These add earthy flavor, deep magenta hues, and a tender bite that pairs perfectly with sweet potatoes.
- Olive oil: Roasting the veggies in olive oil helps them crisp up beautifully while boosting flavor.
- Salt and black pepper: Don’t skip these! Seasoning brings out all the best notes in your vegetables.
- Fresh basil leaves: The base for your pesto, basil adds a vibrant green color and fresh aroma.
- Parmesan cheese: Gives your pesto its rich, umami backbone and creamy texture.
- Walnuts or pine nuts: Toasted for extra flavor, these add nutty crunch to both pesto and topping.
- Garlic: A single clove goes a long way in making the pesto deeply flavorful and aromatic.
- Burrata balls: Silky on the outside and creamy in the middle, burrata melts beautifully onto the warm veggies.
- Toasted walnuts: Scatter these on top for delightful crunch and a nutty finish.
- Fresh arugula or microgreens (optional): A handful on top adds freshness and color to your finished stacks.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the sweet potato and beet rounds with olive oil, salt, and pepper until each piece is lightly coated. Spread them out in a single layer on a baking sheet; this ensures they roast evenly and caramelize around the edges to bring out their natural sweetness. Flip them halfway through the 20–25 minute roasting time for golden, tender slices.
Step 2: Prepare the Pesto
While your veggies are roasting, whip up the homemade pesto. In a food processor, combine fresh basil, Parmesan, walnuts or pine nuts, and garlic. Pulse until everything is finely chopped, then slowly drizzle in olive oil and blend until you have a dreamy, spoonable sauce. Taste and sprinkle in salt and pepper as needed—you want the flavors to really sing!
Step 3: Assemble the Stacks
This is where Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts really come together. On your favorite serving platter, layer alternating slices of roasted sweet potato and beet, building mini towers about four to six pieces high. Finish each stack with a generous piece of that luscious burrata right on top. The warmth from the veggies will just start to soften the cheese—pure magic!
Step 4: Add Toppings
Take a moment to drizzle each stack with your fresh pesto, letting it pool into all the nooks. Sprinkle toasted walnuts generously over the top for that deeply toasty bite. If you have a garden or a handful of arugula or microgreens, scatter those over to lend a peppery crunch and make the colors even more vibrant.
Step 5: Serve
Your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are best enjoyed warm, with the burrata creamy and the pesto fragrant. Invite everyone to tuck in right away—watch those stacks disappear before your eyes!
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Garnishes
Don’t underestimate the power of great garnishes. A few extra basil leaves, a sprinkle of microgreens, or a touch more toasted walnut can elevate these stacks from tasty to utterly show-stopping. The greenery brightens up the plate and adds even more fresh aroma, making each forkful irresistible.
Side Dishes
To keep things light and let the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts shine, pair with a simple mixed green salad tossed in lemon vinaigrette or serve alongside warm crusty bread for mopping up every bit of pesto and creamy cheese. For a heartier meal, offer a bowl of herby quinoa or wild rice to complete the experience.
Creative Ways to Present
There’s so much wow factor here! Try stacking the vegetables in single-serve ramekins for a personalized starter, or build a stunning centerpiece platter for sharing family-style. Arrange overlapping rounds in circles for a modern twist, or make mini stacks as bite-sized party appetizers—the possibilities are nearly endless for this fabulously flexible dish!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you), simply pop the stacks in an airtight container and store them in the fridge for up to three days. The combination of roasted veggies, cheese, and pesto keeps well, and the flavors deepen as they sit—making tomorrow’s lunch seriously exciting.
Freezing
While you can freeze the roasted sweet potatoes and beets on their own, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts taste best enjoyed fresh. Freezing burrata tends to alter its creamy texture, so if you need to plan ahead, roast the veggies and freeze them, then assemble with fresh burrata and pesto when you’re ready to eat.
Reheating
To bring leftovers back to their best, gently reheat the roasted sweet potatoes and beets (not the burrata) on a baking sheet at 350°F (175°C) until warmed through. Once hot, stack them up, add fresh burrata, drizzle with pesto, and finish with walnuts just before serving for that just-made appeal.
FAQs
Can I use store-bought pesto instead of homemade?
Definitely! A good-quality store-bought pesto will work beautifully if you’re short on time. Homemade does add that fresh, bright flavor, but use whatever fits your schedule—this recipe is all about ease and enjoyment.
Is there a vegan alternative to burrata in this recipe?
Of course! For a vegan spin on Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts, swap the burrata for a plant-based soft cheese or dollops of cashew cream, and use a vegan pesto. It stays just as decadent and satisfying.
Can I roast the veggies ahead of time?
Absolutely! Roasting the sweet potatoes and beets a day ahead saves time on the day you want to serve. Store them in the fridge, then reheat and assemble when you’re ready—super convenient for entertaining.
Will other nuts work in the pesto?
No walnuts? No problem! Pine nuts, almonds, or even pistachios all make delicious pesto bases. Experiment to find your favorite twist, and don’t be afraid to mix and match for a new flavor profile.
How can I make the dish gluten-free?
The good news is Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are naturally gluten-free, as long as your pesto ingredients don’t include any hidden gluten. Always check your labels if serving those with allergies.
Final Thoughts
Trust me, once you try Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts, you’ll want to make them again and again—whether for a festive occasion or a cozy night in. The flavors, the colors, and the comfort are simply irresistible. Give it a try and see how quickly this recipe becomes a favorite at your table, too!
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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are a colorful and flavorful dish that combines the earthy sweetness of roasted vegetables with the creamy richness of burrata cheese and the nutty crunch of walnuts. Perfect for a light lunch or elegant appetizer.
Ingredients
For the Vegetables
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Pesto
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts or pine nuts
- 1 clove garlic
- 3 tbsp olive oil
- Salt and black pepper to taste
For Assembly
- 4–6 burrata balls, torn into pieces
- 1/4 cup toasted walnuts, chopped
- Optional: fresh arugula or microgreens for garnish
Instructions
- Roast the Vegetables – Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
- Prepare the Pesto – In a food processor, combine basil, Parmesan, walnuts, and garlic. Pulse until finely chopped. Slowly add olive oil while blending until smooth. Season with salt and pepper to taste.
- Assemble the Stacks – On a serving platter, alternate layers of roasted sweet potato and beet slices to form small stacks. Top each stack with a piece of burrata.
- Add Toppings – Drizzle with prepared pesto and sprinkle with toasted walnuts. Garnish with arugula or microgreens if desired.
- Serve – Serve immediately while the vegetables are warm and the burrata is creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Roasting, Blending, Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
