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
Scale
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
