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
Units
Scale
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
