Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Elevate your next gathering with these delightful Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts. This vibrant dish features layers of roasted sweet potatoes and beets, complemented by creamy burrata and aromatic basil pesto. Not only is it visually stunning, but it also offers a rich blend of flavors that will impress your guests. Perfect as an appetizer or a light main course, this recipe showcases healthy ingredients packed with nutrients and healthy fats. Whether you serve them warm or at room temperature, these stacks are sure to be a hit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Appetizer/Light Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium sweet potatoes, peeled and sliced into ½-inch rounds
- 2 medium beets, peeled and sliced into ½-inch rounds
- ½ cup basil pesto
- 2 balls burrata cheese
- ¼ cup chopped toasted walnuts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the sliced sweet potatoes and beets in a mixing bowl with olive oil, salt, and pepper until well coated.
- Spread the vegetables on the baking sheet and roast for 25–30 minutes until tender.
- Once roasted, layer the sweet potato and beet slices alternately on a serving platter, adding pesto between layers.
- Top with torn burrata pieces, sprinkle with walnuts, and garnish as desired.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 stack (approximately 200g)
- Calories: 320
- Sugar: 10g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg