If you’re looking for a stunning dish that’s as delicious as it is beautiful, the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe is a total showstopper. Layers of sweet, earthy roasted vegetables combined with creamy burrata, vibrant homemade pesto, and crunchy toasted walnuts create an irresistible medley of flavors and textures. This recipe is perfect for gathering friends or treating yourself to something special with fresh, simple ingredients that come together effortlessly to make a memorable meal.
Ingredients You’ll Need
These straightforward ingredients each bring their own magic to the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe, building layers of flavor, color, and texture that make every bite a delight.
- Sweet potatoes: Their natural sweetness and creamy texture roast beautifully and form the base of the stacks.
- Beets: Earthy and vibrant, they add a beautiful pop of color and depth to the dish.
- Olive oil: Used for roasting and in the pesto for richness and smoothness.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Burrata cheese: Creamy, soft, and indulgent, it melts perfectly atop the stacks, balancing the roasted veggies.
- Walnuts: Toasted for an irresistible crunch and nutty aroma that complements the cheese and pesto.
- Fresh basil and parsley: The green heart of the pesto, bringing brightness and herbaceous notes.
- Pine nuts: Provide a buttery texture and flavor in the pesto sauce.
- Parmesan cheese: Adds a savory, nutty depth to the pesto.
- Garlic: Delivers a subtle kick and warmth in the pesto.
- Lemon juice: Adds a touch of acidity to lighten and freshen the pesto.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This extra step ensures your roasted vegetables cook evenly and won’t stick, setting you up perfectly for the delicious layers ahead.
Step 2: Roast Sweet Potatoes and Beets
Arrange the sweet potato and beet slices in a single layer on your prepared baking sheet. Drizzle them generously with olive oil and sprinkle salt and pepper for simple seasoning. Roast for 25 to 30 minutes, flipping halfway through to get both sides lightly caramelized and tender. This roasting process deepens the natural sweetness and earthiness, creating that perfect balance in your stacks.
Step 3: Make the Pesto
While your veggies roast, whip up the vibrant pesto. Combine fresh basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice in a food processor, then blend until smooth. Taste and adjust the salt and pepper to your liking. This homemade pesto brings an herbaceous, zesty punch that lifts every bite of the stacks from delicious to unforgettable.
Step 4: Toast the Walnuts
Toast walnuts in a dry skillet over medium heat for about 3 to 4 minutes, stirring occasionally. The warmth brings out their nutty aroma and crunch, which adds wonderful texture contrast when sprinkled over the finished stacks.
Step 5: Assemble the Stacks
Once your sweet potatoes and beets are roasted and slightly cooled, start stacking them alternately on a serving platter. Layer one slice of sweet potato, then one slice of beet, repeating to build stacks about 4 to 5 layers high. This alternating pattern not only tastes lovely but also looks stunning on the plate.
Step 6: Top with Burrata
Tear pieces of burrata cheese and nestle them on top of each stack. The creamy, milky texture of the burrata adds richness that perfectly balances the roasted vegetables and fresh pesto.
Step 7: Garnish and Serve
Drizzle the homemade pesto generously over the stacks and sprinkle with the toasted walnuts. Serve immediately so the burrata stays luscious and the textures remain pristine. Get ready for compliments — nobody will believe how simple this Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe is to make!
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Garnishes
Fresh basil leaves or a light sprinkle of flaky sea salt make ideal garnishes, adding a fragrant touch and a little extra flair to your stacks. A gentle drizzle of extra virgin olive oil can also add shine and richness right before serving.
Side Dishes
This recipe shines as a centerpiece but pairs beautifully with simple green salads or a side of crusty bread to soak up any leftover pesto. Roasted or grilled seasonal vegetables also complement the earthy flavors in this dish wonderfully.
Creative Ways to Present
For an elegant touch, arrange the stacks on a long wooden board or slate platter and serve family-style. You could also add thin slices of avocado between layers or sprinkle with pomegranate seeds for a burst of juicy color and tang.
Make Ahead and Storage
Storing Leftovers
Leftover roasted sweet potatoes and beets can be stored in an airtight container in the refrigerator for up to 3 days. Store the pesto and burrata separately in their own containers to maintain freshness and texture.
Freezing
While the roasted veggies freeze well, burrata does not freeze nicely due to its delicate texture. Freeze the sweet potato and beet slices in a single layer on parchment paper, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat the roasted vegetables gently in the oven at 350°F (175°C) until warmed through, about 10 minutes. Avoid microwaving burrata; instead, add it fresh when serving for the best melt-in-your-mouth experience.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely, store-bought pesto works perfectly in a pinch! However, making fresh pesto lets you adjust the flavors and add a zesty lemon twist that really elevates the dish.
Is there a vegan alternative to burrata in this recipe?
Yes! Silken tofu or a vegan cheese alternative with a creamy texture can substitute for burrata while keeping the dish luscious and satisfying.
What can I do if I don’t have pine nuts for the pesto?
You can replace pine nuts with walnuts, almonds, or even sunflower seeds. They all add a lovely nutty flavor and work well in pesto variations.
How do I prevent the beet slices from bleeding their color onto other ingredients?
Roasting the beets before stacking helps reduce color bleeding. Also, make sure the stacks are served fresh to keep vibrant layers distinct.
Can I prepare parts of this recipe ahead of time for a dinner party?
Yes, you can roast the vegetables and make the pesto a day ahead. Assemble the stacks and add burrata and walnuts just before serving to keep everything fresh and delicious.
Final Thoughts
This Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe truly feels like a celebration on a plate, blending beautiful colors, textures, and fresh flavors in a way that’s both simple and sophisticated. Whether you’re cooking for special guests or treating yourself to a vibrant meal, this recipe promises to impress and nourish. Give it a try, and I guarantee you’ll be reaching for it again and again!
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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
These Sweet Potato & Beet Stacks with Pesto, Burrata, and Walnuts combine the natural sweetness of roasted root vegetables with a fresh, herbaceous pesto and creamy burrata cheese. Toasted walnuts add a delightful crunch, making this vibrant and elegant dish perfect as a vegetarian appetizer or light meal.
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 prevent sticking and make cleanup easier.
- Roast Sweet Potatoes and Beets: Arrange the sweet potato and beet slices in a single layer on the baking sheet. Drizzle them evenly with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping the slices halfway through to ensure even cooking and caramelization. The vegetables should become tender and slightly golden.
- Make the Pesto: While the vegetables roast, prepare the pesto. In a food processor, combine the basil, parsley, pine nuts, grated Parmesan cheese, garlic clove, olive oil, and lemon juice. Blend until smooth. Taste and adjust the seasoning with salt and pepper as needed.
- Toast Walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast them, stirring frequently, for 3-4 minutes until fragrant and golden brown. Remove from heat and set aside to cool.
- Assemble the Stacks: Once the roasted vegetables have cooled slightly, start stacking them on a serving platter. Alternate layers with one slice of sweet potato, followed by one slice of beet, repeating until you build stacks of 4-5 layers. Make as many stacks as the slices allow.
- Top with Burrata: Tear the burrata cheese into pieces and generously place them on top of each vegetable stack, allowing the creamy cheese to gently cascade down the sides.
- Garnish and Serve: Drizzle the freshly made pesto over each stack and sprinkle with the toasted walnuts for a crunchy texture contrast. Serve immediately to enjoy the blend of warm roasted vegetables and cool creamy burrata.
Notes
- For extra flavor, you can add a drizzle of balsamic reduction before serving.
- If pine nuts are unavailable, walnuts can be substituted in the pesto or omitted.
- Use fresh burrata for the best creamy texture; mozzarella can be used as a substitute but will be less creamy.
- These stacks can be served as an appetizer, side dish, or a light vegetarian main course.
- Leftovers can be stored covered in the refrigerator and reheated gently before serving.
