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

This Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts dish balances earthy sweetness with creamy richness for a gourmet, gluten-free experience.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 stacks

Course: Appetizer

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stacks

2 medium Sweet Potatoes Can substitute with butternut squash for a different flavor.
2 medium Beets Pre-cooked beets can be used for quicker prep.

For Roasting

2 tablespoons Olive Oil Use extra-virgin olive oil for better taste.
to taste Salt Adjust seasoning to preference.
to taste Black Pepper Adjust seasoning to preference.

For Layering

1 cup Basil Pesto Store-bought or homemade pesto can be used; ensure it’s dairy-free for vegan.
8 ounces Burrata Substitute with a vegan cheese alternative if needed.

For Crunch and Garnish

1/2 cup Walnuts Pecans or slivered almonds can be used as alternatives.
1 cup Microgreens or Fresh Basil Edible flowers can be an excellent decorative alternative.

For Drizzling

to taste Balsamic Glaze Use sparingly to avoid overpowering other flavors.

Equipment

Oven
Baking Sheet
Parchment Paper
mixing bowl
knife
Mandoline

Method

Preparation

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Peel the sweet potatoes and beets, then slice them into ½-inch thick rounds for even roasting.
In a large mixing bowl, toss the slices with olive oil, salt, and black pepper until well-coated.
Arrange the slices in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through.
Allow the roasted veggies to cool slightly, then assemble by layering alternating slices of sweet potato and beet with basil pesto in between.
Distribute torn burrata over the stacks, then finish with a sprinkle of toasted walnuts.
Garnish with microgreens or fresh basil and drizzle with balsamic glaze if desired, then serve warm or at room temperature.

Nutrition

Serving: 1stackCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 200mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 9500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure sweet potatoes and beets are sliced evenly for optimal cooking. Use a mandoline for uniform thickness and consider serving at room temperature for enhanced flavor.

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