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

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

5.3 from 17 reviews

A vibrant and healthy vegetarian recipe featuring layers of roasted sweet potato and beet slices, topped with creamy burrata, tangy homemade basil-parsley pesto, and crunchy toasted walnuts. These elegant Sweet Potato & Beet Stacks deliver a perfect balance of earthy sweetness, fresh herbaceousness, and rich texture, ideal for a light lunch or impressive appetizer.

Ingredients

Scale

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 prepared baking sheet. Drizzle with olive oil and season evenly with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized on edges.
  3. Make the Pesto: While the vegetables roast, combine fresh basil, parsley, pine nuts, grated Parmesan, garlic, olive oil, and lemon juice in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste and set aside.
  4. Toast Walnuts: Heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently for 3-4 minutes, until fragrant and golden brown. Remove from heat and set aside to cool.
  5. Assemble the Stacks: On a serving platter, create stacks by layering one slice of sweet potato followed by one slice of beet, repeating this pattern to build 4-5 layers per stack. Repeat to use all slices and create multiple stacks.
  6. Top with Burrata: Tear the burrata into pieces and gently place on top of each stack for a creamy, rich finish.
  7. Garnish and Serve: Drizzle the prepared pesto generously over the stacks and sprinkle with toasted walnuts. Serve immediately to enjoy the contrast of warm vegetables and fresh pesto.

Notes

  • For best results, use a mandoline slicer to achieve uniform 1/4-inch slices for even roasting.
  • To make this vegan, substitute burrata with a plant-based cheese and omit Parmesan from the pesto.
  • Leftover pesto stores well in an airtight container in the refrigerator for up to 3 days.
  • Beets can stain cutting boards and hands; wearing gloves and using a plastic board can help reduce staining.
  • To speed up roasting, parboil the beet slices for 5 minutes before roasting.

Nutrition

Keywords: sweet potato beet stacks, roasted vegetables recipe, vegetarian appetizer, burrata stacks, pesto walnut topping

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