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
Units
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 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