Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are my ultimate go-to for an appetizer that stops everyone in their tracks—both for their beauty and their flavor! Imagine tender slices of sweet potato and beet stacked together, bright with color and layered with creamy burrata, aromatic pesto, crunchy walnuts, and a sweet drizzle of balsamic glaze. This dish is a celebration of texture, freshness, and pure joy: a little gourmet, a little rustic, and absolutely unforgettable. It’s the kind of recipe that makes your table pop and keeps folks coming back for “just one more bite.”
Ingredients You’ll Need
You only need a handful of essentials to bring out big, bold flavors and stunning colors in this dish. Each ingredient plays its own important role, balancing richness, sweetness, and crunch for unforgettable Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.
- Sweet Potatoes: Roasted until caramelized and tender, these rounds offer natural sweetness and a solid base for stacking.
- Beets: Vibrant and earthy, beets bring gorgeous color contrast and a delicate, sophisticated flavor.
- Olive Oil: Just a drizzle helps vegetables roast up beautifully golden and adds a subtle fruity note.
- Sea Salt: A good pinch enhances flavors and balances the sweetness of the veggies.
- Black Pepper: Sharpens everything with a little bit of bite so nothing tastes flat.
- Basil Pesto: The herby, garlicky punch that ties everything together; go with homemade or your favorite store-bought.
- Fresh Burrata Cheese: Luxe, creamy, and slightly tangy—its oozy center is the wow-factor in each stack.
- Toasted Walnuts: Deeply toasted walnuts add irresistible crunch and nutty flavor.
- Balsamic Glaze: A sweep of sweet, tangy glaze pulls it all together with a restaurant-worthy finish.
- Fresh Basil Leaves (Optional): If you’re going for presentation points, a few small leaves add color and fragrance.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Step 1: Roast the Sweet Potatoes and Beets
Preheat your oven to 400°F (200°C) and grab two baking sheets lined with parchment. Arrange the sweet potato rounds on one and beets on the other, drizzle with olive oil, season with sea salt and black pepper, and toss to coat. Slide them into the oven—roast the sweet potatoes for 20 to 25 minutes and the beets for 30 to 35 minutes (they need a bit more time), flipping halfway through. You’re looking for tender slices with caramelized edges that are easy to pierce with a fork but still hold their shape.
Step 2: Cool the Roasted Veggies
Once the veggies are roasted and their colors deepened, let them cool for a few minutes right on the tray. Not only does this make them easier to handle, but it also helps the stacks stay put—no more slippery slices toppling over!
Step 3: Assemble the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Time for the fun part! Start with a sweet potato slice, then a beet slice, and repeat to build a sturdy little tower (usually two of each is just right). Spoon a generous dollop of bright basil pesto over each stack, letting it ooze down the sides just a bit.
Step 4: Top with Burrata, Walnuts, and Balsamic
Take your burrata, tear it gently into small creamy pieces, and nestle a piece on each stack’s pesto crown. Sprinkle with the toasted walnuts for fabulous crunch, and finish with a graceful drizzle of balsamic glaze. The sweet, tangy gloss really elevates the finished dish!
Step 5: Garnish and Serve
Add a few fresh basil leaves if you want even more color and fragrance. Serve your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts while they’re gently warm, or let them cool completely for a crowd-pleasing appetizer that tastes just as spectacular at room temperature.
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Garnishes
A truly gorgeous plate is all about the details. Try scattering extra toasted walnuts and tiny basil leaves around the platter for a painterly finish. If you love color, a few edible flowers take these stacks from delicious to utterly show-stopping.
Side Dishes
Serve alongside lightly dressed arugula, a simple green salad, or a platter of marinated olives for a complete Mediterranean vibe. These stacks also pair beautifully with crusty bread, making them a fantastic first course or centerpiece for a brunch spread.
Creative Ways to Present
For a dinner party, stack the rounds extra high and tuck microgreens between the layers for added drama. If you’re hosting a cocktail hour, make mini versions using smaller beet and sweet potato slices for the perfect one-bite hors d’oeuvre. No matter how you serve them, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftover stacks, layer them in a shallow, airtight container. It’s best to store the burrata separately if possible. They’ll keep in the fridge for up to 2 days, and you can reassemble just before serving to preserve the best texture and flavor.
Freezing
While you can freeze roasted beets and sweet potatoes on their own, assembled Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts don’t freeze well due to the fresh cheese and pesto. Instead, freeze the roasted veggies and assemble the stacks fresh for the best results.
Reheating
To rewarm the sweet potato and beet rounds, spread them on a baking sheet and pop them in a 350°F (175°C) oven for about 8-10 minutes, until just heated through. Add the burrata, pesto, and garnishes after reheating so the cheese stays cool and creamy.
FAQs
Can I make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts ahead of time?
Absolutely! You can roast the sweet potatoes and beets a day in advance and store them in the fridge. Assemble the stacks just before serving for the best flavor and presentation, adding burrata, pesto, and garnish last.
What can I use instead of burrata?
If burrata isn’t available, fresh mozzarella or herbed goat cheese makes a delicious substitute. Either option brings a creamy, tangy bite that complements the veggies and pesto beautifully.
How can I make this dish vegan?
Simply swap out the burrata for your favorite vegan cheese (such as vegan mozzarella or cashew-based cheese), and be sure the pesto you use is dairy-free as well. The stacks will still be vibrant, rich, and crowd-pleasing!
Can I use golden beets instead of red?
Definitely! Golden beets are milder, slightly sweeter, and create a stunning color contrast with the sweet potatoes. They’ll roast up just as beautifully and look fantastic layered into your stacks.
Is it OK to serve these stacks at room temperature?
Yes! Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts taste wonderful warm, but they’re also delicious at room temperature. That makes them ideal for parties, potlucks, and holiday spreads.
Final Thoughts
I hope you’ll fall in love with Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts just like I have. They’re as easy to make as they are impressive to eat, and perfect for sharing laughter and good conversation around the table. Try them soon—you might just find a new signature dish!
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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are a colorful and flavorful appetizer perfect for entertaining or special occasions. Layers of roasted sweet potatoes and beets are stacked with creamy burrata, fragrant basil pesto, crunchy walnuts, and a drizzle of balsamic glaze.
Ingredients
Sweet Potato Stacks:
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Beet Stacks:
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto (store-bought or homemade)
- 1 ball fresh burrata cheese
- 1/4 cup toasted walnuts, roughly chopped
- 1 tablespoon balsamic glaze
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Roast the vegetables: Arrange the sweet potato slices on one sheet and the beet slices on the other. Drizzle with olive oil, salt, and pepper. Roast sweet potatoes for 20–25 minutes and beets for 30–35 minutes, flipping halfway through.
- Assemble the stacks: Layer sweet potato and beet slices to create stacks. Top each with pesto, burrata, walnuts, and balsamic glaze.
- Garnish and serve: Garnish with basil leaves if desired. Serve warm or at room temperature.
Notes
- You can use golden beets for a milder flavor and vibrant color contrast.
- If burrata is unavailable, substitute with fresh mozzarella or goat cheese.
- Homemade pesto or arugula pesto can add variety to the dish.
Nutrition
- Serving Size: 1 stack
- Calories: 290
- Sugar: 6g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
