Description

Sweet Potato Beet Stacks with Pesto, Burrata & Walnuts are a vibrant and flavorful Mediterranean-inspired appetizer or side dish featuring layers of tender roasted sweet potatoes and beets, topped with creamy burrata cheese, fresh basil pesto, and toasted walnuts. Perfect for fall and winter gatherings, these stacks combine earthy sweetness, rich creaminess, and crunchy texture for a visually stunning and delicious treat.

Ingredients

Vegetables

2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
2 medium beets, peeled and sliced into 1/4-inch rounds

Seasonings & Oil

2 tbsp olive oil
Salt and black pepper to taste

Toppings

1/2 cup basil pesto (store-bought or homemade)
1 ball burrata cheese (about 4 oz), torn into pieces
1/4 cup chopped walnuts, toasted
Fresh basil or microgreens for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and even roasting of the vegetables.
Prepare Vegetables: Toss the sweet potato and beet slices separately with olive oil, salt, and black pepper. Arrange them in a single layer on the baking sheet, keeping them separate to avoid the beet juice staining the sweet potatoes.
Roast: Roast the vegetables in the preheated oven for 20–25 minutes, flipping halfway through, until they are tender and slightly caramelized to bring out their natural sweetness.
Assemble Stacks: On a serving plate, create stacks by alternating slices of roasted sweet potato and beet. Top each stack with a spoonful of basil pesto and a piece of torn burrata cheese. Repeat this layering for each serving.
Garnish and Serve: Sprinkle the stacks with toasted chopped walnuts for crunch and garnish with fresh basil or microgreens if desired. Serve the stacks warm or at room temperature for best flavor.

Notes

To make this recipe vegan, use dairy-free pesto and replace the burrata with cashew cheese or a vegan mozzarella alternative.
This dish works beautifully as a festive appetizer or side dish for seasonal fall and winter gatherings.
Toast walnuts gently in a dry pan over medium heat until fragrant to enhance their flavor.
Store any leftover roasted vegetables separately to maintain freshness and assemble stacks just before serving.