Description
These Sweet Potato & Beet Stacks are an elegant and flavorful dish, featuring roasted sweet potatoes and beets stacked with creamy burrata, nutty walnuts, and a fresh pesto drizzle. Perfect as a side or light main course!
Ingredients
Scale
- 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
- 2 balls burrata cheese (about 6 oz each)
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves (for pesto)
- 1/4 cup fresh parsley (for pesto)
- 1/4 cup pine nuts (for pesto)
- 2 tablespoons grated Parmesan cheese (for pesto)
- 1 clove garlic (for pesto)
- 1/4 cup extra virgin olive oil (for pesto)
- Juice of 1/2 lemon (for pesto)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Sweet Potatoes and Beets: Arrange the sweet potato and beet slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until both the sweet potatoes and beets are tender and slightly caramelized.
- Make the Pesto: While the vegetables are roasting, prepare the pesto. In a food processor, combine the basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
- Toast Walnuts: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and golden brown. Set aside.
- Assemble the Stacks: Once the sweet potatoes and beets are roasted, start stacking them alternately on a serving platter: 1 slice of sweet potato, followed by 1 slice of beet, then repeat, creating a stack of 4-5 layers. Repeat with the remaining slices.
- Top with Burrata: Tear the burrata into pieces and place them on top of the stacks.
- Garnish and Serve: Drizzle the pesto over the stacks and sprinkle with toasted walnuts. Serve immediately and enjoy!
Notes
- You can use goat cheese as an alternative to burrata for a tangier flavor.
- The pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you’re looking for extra crunch, add some arugula or fresh greens to the stacks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack (about 3-4 layers)
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 17
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 25mg