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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 54 reviews
  • Author: Kimberly
  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/sweet-potato-and-beet-stacks-with-pesto-burrata-and-walnuts-recipe/