If you’re craving a dish that brings together vibrant colors, luscious textures, and bold flavors, let me introduce you to the irresistible Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe. This beautiful and delicious plate layers tender roasted sweet potatoes and earthy beets, brightened by herbaceous pesto, creamy burrata, and crunchy toasted walnuts. It’s not only a feast for the eyes but also a perfect harmonious blend of sweet, savory, and fresh elements that will brighten any meal or special occasion.
Ingredients You’ll Need
This recipe celebrates simplicity and freshness, showcasing just the right ingredients to make every bite sing. Each component brings something special to the table—whether it’s the natural sweetness of the vegetables, the richness of the burrata, or the punch of the homemade pesto.
- Sweet potatoes: Peeled and sliced thinly for tender, subtly sweet roasted layers.
- Beets: Also peeled and sliced evenly to balance the sweetness with earthy depth.
- Olive oil: Essential for roasting and creating a light, golden caramelization on the veggies.
- Salt and pepper: To season perfectly and bring out the natural flavors.
- Burrata cheese: The star creamy cheese that adds indulgence and softness atop the stacks.
- Walnuts: Toasted to add a crunchy contrast and nutty aroma.
- Fresh basil and parsley: The fragrant green herbs that give the pesto its bright, garden-fresh personality.
- Pine nuts: A classic pesto ingredient, adding richness and texture.
- Grated Parmesan cheese: For the umami backbone in the pesto.
- Garlic clove: Adds a subtle spicy warmth in the pesto.
- Extra virgin olive oil: The liquid gold that binds the pesto into a silky sauce.
- Juice of lemon: For a refreshing zest to brighten the pesto’s herbal notes.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Step 1: Preheat Oven and Prepare Vegetables
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Peel your sweet potatoes and beets, slicing each into thin 1/4-inch rounds—this thickness ensures even roasting and beautiful layering later on.
Step 2: Roast Sweet Potatoes and Beets
Arrange the sliced sweet potatoes and beets on the baking sheet in a single layer, giving them enough space to roast rather than steam. Drizzle with the olive oil and sprinkle salt and pepper evenly across the slices. Roast for about 25-30 minutes, flipping each slice halfway through to achieve tender, slightly caramelized rounds that will melt in your mouth.
Step 3: Make the Pesto
While your veggies are roasting, whip up the vibrant pesto. In a food processor, combine the fresh basil, parsley, pine nuts, grated Parmesan, garlic, olive oil, and lemon juice. Blend everything until smooth and silky. Taste and season with salt and pepper—the pesto should burst with fresh, herbal brightness to complement the roasted veggies seamlessly.
Step 4: Toast the Walnuts
Warm a dry skillet over medium heat and toast the walnuts for about 3-4 minutes, stirring frequently. This elevates their natural oils, making them wonderfully fragrant and crunchy, which adds a delightful texture to the final dish. Set them aside once golden and cool enough to handle.
Step 5: Assemble the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Now comes the fun part! Create stacks by alternating one slice of sweet potato with one slice of beet, building up about 4-5 layers per stack. Arrange the stacks neatly on a serving platter, showing off the gorgeous contrast of colors. Tear the burrata into chunks and gently place it on top of each stack, ready to ooze creamy goodness.
Step 6: Garnish and Serve
Drizzle the bright, flavorful pesto generously over each stack and finish by sprinkling toasted walnuts for that perfect textural pop. Serve these Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe immediately to enjoy the cheese at its creamiest and the vegetables at their freshest.
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Garnishes
Fresh basil leaves or a sprinkle of flaky sea salt can elevate these stacks even more. A light drizzle of balsamic glaze adds a lovely sweet-tart note if you want to experiment. The idea is to keep it fresh and vibrant so each bite feels like a celebration.
Side Dishes
Pair these stacks with a crisp green salad dressed simply with lemon and olive oil or a light grain such as quinoa or farro to keep the meal balanced. The stacks shine as an appetizer or a vegetarian main that stands strong alongside lighter sides.
Creative Ways to Present
For a dinner party, consider making mini stacks and serving them on individual spoons as elegant bites. You can also layer the stacks in clear glasses for a stunning visual effect, letting the colors peek through. These creative touches will impress your guests and make serving seamless.
Make Ahead and Storage
Storing Leftovers
If you have any Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe leftover, store the roasted vegetables and pesto separately in airtight containers in the refrigerator for up to 3 days. Burrata is best added fresh at serving time to preserve its creamy texture.
Freezing
This dish is best enjoyed fresh, but you can freeze the roasted sweet potatoes and beets prior to assembly. Place them in a freezer-safe bag and use within one month. Homemade pesto can also be frozen in ice cube trays for convenient portions later on.
Reheating
Reheat the roasted vegetables gently in a warm oven or skillet to avoid drying out. Avoid reheating the burrata; instead, add fresh burrata when serving for that luxurious creaminess. Drizzle with pesto after reheating to reintroduce herbal freshness.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! While burrata’s creamy texture is fantastic, you can substitute fresh mozzarella or ricotta for a similar mild and luscious effect. Just keep in mind that the flavor and creaminess will vary slightly.
Is this dish suitable for vegans?
To make it vegan, swap the burrata for a plant-based cheese alternative and replace Parmesan in the pesto with nutritional yeast. The rest of the recipe is naturally vegan friendly and just as delicious.
How long do the roasted vegetables take to cook?
Roasting sweet potatoes and beets at 400°F usually takes between 25 to 30 minutes to become tender and caramelized. Flipping them halfway ensures they cook evenly and develop beautiful color on both sides.
Can I prepare the pesto without a food processor?
Yes, you can finely chop all pesto ingredients by hand and whisk them together with olive oil and lemon juice, though the texture will be a bit more rustic. A food processor just makes it faster and smoother.
What’s the best way to toast walnuts without burning them?
Toast walnuts over medium heat in a dry pan, stirring frequently and watching closely. They can go from perfectly toasted to burnt very quickly, so keep your eyes on them and remove from the heat as soon as they smell fragrant and turn golden.
Final Thoughts
I truly encourage you to give the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe a try—it’s one of those dishes that feels special but is surprisingly easy to make. The harmony of flavors and textures will have you reaching back for seconds and sharing it with everyone. It’s a beautiful way to turn simple ingredients into a memorable meal that tantalizes the senses and brightens up your dining table.
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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delight in these vibrant Sweet Potato & Beet Stacks layered with creamy burrata, drizzled with fresh homemade basil-parsley pesto, and topped with crunchy toasted walnuts. This elegant vegetarian dish combines roasted root vegetables with rich textures and zesty flavors, making it a perfect appetizer or a light main course.
Ingredients
Roasted 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 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
Pesto
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup pine nuts
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper, to taste
Toppings
- 2 balls burrata cheese (about 6 oz each)
- 1/2 cup walnuts, toasted
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Roast Sweet Potatoes and Beets: Arrange the sweet potato and beet slices evenly on the prepared baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, flipping the slices halfway through so they cook evenly and develop a caramelized, tender texture.
- Make the Pesto: While the vegetables are roasting, prepare the pesto by combining basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice in a food processor. Blend until the mixture is smooth and creamy. Season with salt and pepper according to taste.
- Toast Walnuts: Place the walnuts in a dry skillet over medium heat. Toast them for 3-4 minutes, stirring occasionally, until they are fragrant and golden brown. Remove from heat and set aside to cool.
- Assemble the Stacks: Once the roasted sweet potato and beet slices are cool enough to handle, alternately layer them on a serving platter, starting with a slice of sweet potato, then a slice of beet, repeating to create stacks of 4-5 layers. Make additional stacks with the remaining slices.
- Top with Burrata: Tear the burrata cheese into bite-size pieces and place them generously on top of each vegetable stack to add creamy richness.
- Garnish and Serve: Drizzle the fresh pesto sauce over the stacks and sprinkle with toasted walnuts for a crunchy finish. Serve immediately and enjoy this colorful and flavorful dish.
Notes
- You can substitute pine nuts in the pesto with additional walnuts or almonds if preferred or to reduce cost.
- For a vegan version, replace burrata with cashew cream or a plant-based cheese alternative and omit Parmesan or use nutritional yeast.
- Beets and sweet potatoes can vary in size; adjust roasting time accordingly if slices are thicker or thinner than 1/4 inch.
- To make prep easier, slice and roast vegetables ahead of time, then assemble just before serving.
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
