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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts

A colorful and flavorful dish made with layers of sweet potatoes, roasted beets, creamy burrata, and nutty pesto, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds Brings natural sweetness to the dish.
  • 2 medium beets, peeled and sliced into 1/4-inch rounds Adds beautiful color and earthiness.
For Roasting
  • 2 tablespoons olive oil For roasting the veggies.
  • to taste Salt and pepper Season as desired.
For the Pesto
  • 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.
  • 1/2 medium lemon, juiced For pesto.
For Assembly
  • 2 balls burrata cheese (about 6 oz each) Adds creaminess to the stacks.
  • 1/2 cup walnuts, toasted Provides crunch and nuttiness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the sweet potato and beet slices on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roasting
  1. Roast for 25-30 minutes, flipping halfway through until tender and slightly caramelized.
Make the Pesto
  1. 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.
Toast Walnuts
  1. In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes until fragrant.
Assemble the Stacks
  1. Once roasted, stack the sweet potatoes and beets in layers on a platter.
  2. Tear the burrata into pieces and sprinkle it on top of the stacks.
Garnish and Serve
  1. Drizzle with pesto and finish off with the toasted walnuts. Serve immediately.

Notes

You can make the roasted veggies and pesto in advance for easy assembly. These stacks are great for meal prep and can be reheated well!