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

Cook Mode Prevent your screen from going dark

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.