Description
Indulge in the vibrant and flavorful Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe. This dish combines layers of roasted sweet potatoes and beets, topped with creamy burrata cheese and aromatic basil pesto, delivering a delightful balance of flavors and textures. Perfect for an appetizer or a light main course, these stacks not only look stunning but also pack a nutrient-rich punch. With minimal prep and cooking time, you can impress your guests or enjoy a wholesome meal any day of the week.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and sliced into ½-inch rounds)
- 2 medium beets (peeled and sliced into ½-inch rounds)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto (store-bought or homemade)
- 2 balls burrata cheese
- ¼ cup chopped toasted walnuts
- Microgreens or fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sliced sweet potatoes and beets in olive oil, salt, and pepper; spread them in a single layer on the baking sheet.
- Roast for 25–30 minutes until tender.
- On a serving platter, alternate layers of roasted sweet potatoes and beets while adding dollops of pesto between each layer.
- Top with torn burrata pieces and sprinkle with toasted walnuts before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack (150g)
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg