Why You’ll Love This Recipe
Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is a visually stunning and flavor-packed dish perfect for an elegant appetizer or light vegetarian main. Roasted sweet potato and beet rounds are layered with creamy burrata, aromatic pesto, and crunchy walnuts, creating a delightful harmony of textures and tastes in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoes (sliced into rounds)beets (sliced into rounds)olive oilsalt and pepperburrata cheesebasil pesto (store-bought or homemade)walnuts (toasted and chopped)fresh basil leaves (for garnish)balsamic glaze (optional)
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss sweet potato and beet slices with olive oil, salt, and pepper. Arrange in a single layer on the sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Let the roasted vegetables cool slightly before assembling.
To build stacks, alternate layers of sweet potato and beet slices on a serving platter.
Top each stack with a spoonful of pesto and a piece of burrata.
Sprinkle with toasted walnuts and garnish with fresh basil leaves.
Drizzle with balsamic glaze if desired, and serve immediately.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesRoasting time: 25–30 minutesAssembly time: 10 minutesTotal time: 50–55 minutes
Variations
Add arugula or baby spinach between layers for extra greens.
Use goat cheese or ricotta as an alternative to burrata.
Swap basil pesto with sun-dried tomato or arugula pesto for a twist.
Include thin slices of roasted zucchini or eggplant for more variety.
Top with microgreens or pomegranate seeds for a festive touch.
storage/reheating
Store components separately in airtight containers for up to 3 days.Reheat sweet potato and beet rounds in the oven before assembling.Fully assembled stacks are best served fresh to maintain texture.
FAQs
Can I roast the veggies ahead of time?
Yes, roast and refrigerate them, then assemble just before serving.
Is this recipe vegan?
No, but you can substitute vegan cheese and pesto to make it vegan.
Can I use canned beets?
Fresh roasted beets are recommended for texture, but canned can work in a pinch.
What’s the best way to toast walnuts?
Spread on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, stirring once.
Can I serve this cold?
Yes, it’s also delicious as a chilled salad-style dish.
What kind of pesto works best?
Classic basil pesto pairs beautifully, but feel free to experiment with other varieties.
Do I need to peel the beets?
Yes, peel after roasting or before slicing, depending on your preference.
Can I use other nuts?
Yes, try pine nuts, pecans, or almonds.
Is burrata the same as mozzarella?
It’s similar but creamier inside, offering a more luxurious texture.
What wine pairs well with this?
Try a crisp Sauvignon Blanc or a light Pinot Noir.
Conclusion
Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is a vibrant, nutritious, and gourmet dish that elevates simple ingredients into an impressive presentation. Whether served as a starter or a main, it’s a perfect blend of creamy, crunchy, sweet, and savory—a celebration of flavors and colors that’s as satisfying as it is beautiful.
Print
Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
- Prep Time: 15 minutes
- Cook Time: 30‑35 minutes
- Total Time: 45‑50 minutes
- Yield: 4 servings 1x
- Category: Side Dish/Main Course
- Method: Roasting & Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Elegant stacks of roasted sweet potato and beet rounds topped with creamy burrata, herbaceous pesto, and crunchy walnuts – perfect as a side or light main.
Ingredients
- 2 medium sweet potatoes, peeled and sliced into 1/4‑inch rounds
- 2 medium beets, peeled and sliced into 1/4‑inch rounds
- 2 tbsp olive oil (for roasting)
- Salt & pepper, to taste
- 2 balls burrata cheese (approx. 6 oz total)
- 1/2 cup walnuts, toasted (plus extra for garnish)
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup pine nuts (for pesto)
- 2 tbsp grated Parmesan (for pesto)
- 1 clove garlic (for pesto)
- 1/4 cup extra‑virgin olive oil (for pesto)
- Juice of 1/2 lemon (for pesto)
- Fresh herbs (basil or thyme) for garnish
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Toss sweet potato and beet rounds with 2 tbsp olive oil, salt, and pepper. Roast 25‑30 minutes, flipping halfway, until tender and caramelized. Let cool.
- While roasting, toast walnuts in a dry skillet over medium heat ~3‑5 minutes until fragrant. Set aside.
- Prepare pesto: blend basil, parsley, pine nuts, Parmesan, garlic, olive oil, and lemon juice until smooth; season with salt & pepper.
- Assemble stacks: alternate a sweet potato round and beet round, building 3‑4 layers per stack. Repeat for remaining rounds.
- Top each stack with torn burrata.
- Drizzle pesto over stacks, sprinkle toasted walnuts, and garnish with fresh herbs. Serve immediately.
Notes
- Use goat cheese or feta instead of burrata for a tangier twist.
- Pesto can be made ahead and refrigerated up to 3 days.
- For extra crunch, add arugula or fresh greens beneath the stacks.
- Make it vegan by substituting plant-based cheese and ensuring pesto is dairy-free.
- Slice vegetables uniformly for even roasting.
- Customize nuts—pecans, almonds, or pine nuts also work well.
Nutrition
- Serving Size: 1 stack
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 20 mg
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