Discovering a Flavorful Delight
Who doesn’t love a dish that looks as good as it tastes? Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is a feast for the eyes and the tastebuds. Layers of earthy, vibrant veggies come together with creamy burrata and a nutty pesto that leaves you craving more. This dish is all about color and flavor, making it one that’s perfect for impressing dinner guests or just enjoying a cozy night in. Trust me, you’ll want to whip this up again and again!
Why Make This Recipe
If you’re looking for a fun twist on your classic veggie dish, you’ve hit the jackpot! Sweet potatoes bring a natural sweetness, while roasted beets provide a beautiful pop of color and earthiness. And let’s not forget about the creamy burrata – it’s like a little cloud of happiness for your palate. Plus, this dish is not just colorful; it’s packed with nutrients and good-for-you ingredients. And the best part? Making it is simpler than you might think!
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Ready to unleash your inner chef? It’s time to roll up those sleeves and get cooking! Here’s how to bring this vibrant dish to life:
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 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
Directions:
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper – this makes cleanup a breeze!
- Roast Sweet Potatoes and Beets: Arrange the sweet potato and beet slices on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through until tender and slightly caramelized.
- Make the Pesto: While veggies roast, whip up some pesto. Toss basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice into a food processor. Blend until smooth, then season with salt and pepper to taste.
- Toast Walnuts: Grab a dry skillet over medium heat. Toast the walnuts for about 3-4 minutes, stirring occasionally until fragrant and golden. Set aside, trying not to eat them all right away!
- Assemble the Stacks: Once roasted, stack the sweet potatoes and beets on a platter: start with a slice of sweet potato, then a slice of beet. Repeat to create stacks of 4-5 layers.
- Top with Burrata: Tear the burrata into pieces and sprinkle on top of your glorious stacks.
- Garnish and Serve: Drizzle with pesto and finish off with the toasted walnuts. Serve immediately and watch everyone swoon! 😍
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Serving this dish is a vibe! It shines as a main course or as an indulgent side dish. Pair it with a fresh green salad or some grilled chicken if you want to make it a bit heartier. You can even serve it at your next gathering – trust me, it’ll be the star of the show! 🌟
How to Store Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Want to make this ahead of time? Go for it! Store leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the burrata may not be as creamy once reheated. It’s best to reheat in the oven until warmed through and enjoy your again-delicious stacks!
Tips to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
- Make it ahead: Prepare the roasted veggies and pesto in advance for easy assembly later.
- Batch it up: These stacks are great for meal prep. They reheat well for lunches!
- Experiment with toppings: Add different nuts like pecans or hazelnuts for a twist. The more, the merrier!
Variation
Feeling adventurous? Swap in other veggies like zucchini or butternut squash for a different flavor profile. You can also use goat cheese instead of burrata for a tangy twist. Get creative!
FAQs
1. Can I use frozen sweet potatoes or beets?
- Yes, but fresh ones taste best! If using frozen, make sure they’re fully defrosted and drain any excess water.
2. What can I use instead of burrata?
- If burrata isn’t available, fresh mozzarella or ricotta can work as delicious alternatives.
3. Can I prepare the pesto in advance?
- Absolutely! Pesto stays fresh in the fridge for up to a week. Just cover it with a layer of olive oil to prevent browning.
Now, roll up those sleeves and get cooking! Your tastebuds will thank you later. 😉
Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the sweet potato and beet slices on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 25-30 minutes, flipping halfway through until tender and slightly caramelized.
- While the veggies roast, blend basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper to taste.
- In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes until fragrant.
- Once roasted, stack the sweet potatoes and beets in layers on a platter.
- Tear the burrata into pieces and sprinkle it on top of the stacks.
- Drizzle with pesto and finish off with the toasted walnuts. Serve immediately.