Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Introduction
These Sweet Potato & Beet Stacks with Pesto, Burrata, and Walnuts offer a delightful combination of roasted vegetables, creamy cheese, and crunchy nuts. Perfect as an elegant appetizer or a light main dish, they bring vibrant colors and fresh flavors to your table.
Ingredients
- 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
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the sweet potato and beet slices with olive oil, salt, and black pepper until evenly coated.
- Step 3: Arrange the vegetable slices in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until they are tender and lightly caramelized.
- Step 4: Once roasted, assemble the stacks by alternating sweet potato and beet slices, spreading a little pesto between each layer for added flavor.
- Step 5: Top each stack with torn pieces of burrata cheese and sprinkle with chopped toasted walnuts.
- Step 6: Garnish with microgreens or fresh basil if desired, and serve the stacks warm or at room temperature.
Tips & Variations
- Try using different nuts such as pecans or pine nuts for a unique crunch.
- For a vegan option, substitute burrata with cashew cream or a plant-based cheese.
- Make your own basil pesto for a fresher and more vibrant flavor.
- Slice the vegetables evenly to ensure they cook at the same rate.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or enjoy at room temperature to preserve the texture of the roasted vegetables and creaminess of the burrata.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stacks ahead of time?
You can roast the vegetables in advance and assemble the stacks just before serving to keep the burrata fresh and creamy.
What can I substitute for burrata if I can’t find it?
Mozzarella ball or fresh ricotta make good substitutes, though burrata’s creamy center adds a special touch to the dish.
PrintSweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Delight in the vibrant flavors of Sweet Potato & Beet Stacks layered with aromatic basil pesto, creamy burrata cheese, and crunchy toasted walnuts. This elegant yet simple roasted vegetable dish is perfect as a light main or impressive appetizer, combining natural sweetness, rich textures, and fresh herbaceous notes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Sweet Potato & Beet Stacks:
- 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
Additional Ingredients:
- 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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: In a large bowl, toss the sliced sweet potatoes and beets with olive oil, salt, and black pepper until evenly coated. Spread them out on the baking sheet in a single layer to ensure even roasting. Roast in the oven for 25–30 minutes, or until the vegetables are tender when pierced with a fork.
- Assemble Stacks: Once the roasted vegetables have cooled slightly, create stacks by alternating sweet potato and beet slices. Spread a thin layer of basil pesto between each vegetable layer to infuse flavor. Top each stack with torn pieces of creamy burrata cheese and sprinkle with chopped toasted walnuts for added texture and nutty richness.
- Serve: Garnish with microgreens or fresh basil leaves if desired. Serve the stacks warm or at room temperature for a delightful and colorful dish that can be enjoyed as a main course or appetizer.
Notes
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Burrata cheese is best added just before serving as it softens quickly.
- You can substitute basil pesto with other herb-based pestos like arugula or parsley pesto for a flavor twist.
- For a vegan version, replace burrata with cashew cream or a plant-based cheese alternative.
- Be sure to slice the vegetables evenly for uniform cooking.
Keywords: sweet potato, beet, pesto, burrata, roasted vegetables, appetizer, vegetarian, walnuts, Italian
