If you’ve been hunting for a vibrant, flavor-packed dish that doubles as a feast for the eyes and the palate, the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe is a must-try. This delightful Mediterranean-inspired appetizer layers tender roasted sweet potatoes and beets into charming towers, crowned with luscious burrata, fragrant pesto, crunchy toasted walnuts, and a drizzle of balsamic glaze. Every bite melts with creamy, earthy, and nutty notes that come together in perfect harmony, making it a guaranteed crowd-pleaser for any occasion from casual dinners to festive gatherings.
Ingredients You’ll Need
What makes this dish so irresistible is how simple, fresh ingredients combine to create layers of contrasting colors, textures, and flavors. Each component plays a crucial role—from the natural sweetness of the roasted vegetables to the rich creaminess of burrata and the herbaceous punch of pesto.
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds: These provide a tender, slightly sweet base with a beautiful orange hue.
- 2 medium beets, peeled and sliced into 1/4-inch rounds: Earthy and vibrant, they add stunning color and depth of flavor.
- 2 tablespoons olive oil: Ensures the slices roast to perfection with a golden exterior and helps carry the spices.
- 1/2 teaspoon sea salt: Enhances the natural sweetness and balances all other tastes.
- 1/4 teaspoon black pepper: Adds a mild bite without overpowering the sweetness.
- 1/3 cup basil pesto (store-bought or homemade): Bursting with fragrant herbs and pine nuts, pesto gives a fresh, zesty lift to the stacks.
- 1 ball fresh burrata cheese: The star creamy topping that oozes decadence with every bite.
- 1/4 cup toasted walnuts, roughly chopped: Adds crunch and a warm nuttiness that contrasts beautifully with the soft components.
- 1 tablespoon balsamic glaze: Provides a glossy, tangy-sweet finish that ties all the flavors together.
- Fresh basil leaves for garnish (optional): A pop of green and herbaceous aroma makes the presentation truly irresistible.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and lining two baking sheets with parchment paper. Spread the sweet potato slices on one sheet and the beet slices on the other. Drizzle them evenly with olive oil and season with sea salt and black pepper. Toss to coat each slice well for even roasting. Slide them into the oven—sweet potatoes need about 20 to 25 minutes, while beets take 30 to 35 minutes. Halfway through, flip the slices to get that perfect golden browning and tender texture.
Step 2: Cool and Prepare for Assembly
Once roasted, let both the sweet potatoes and beets cool just enough to handle comfortably. This resting period helps maintain their shape when stacking and ensures the creamy burrata won’t melt too quickly once applied.
Step 3: Assemble Your Stacks
Now comes the fun part. Begin by placing one slice of sweet potato on your serving plate, and top it with a slice of beet. Continue layering alternately to create petite, colorful towers—each should be about two to three layers high. This stacking not only looks gorgeous but also balances the distinct flavors in every bite.
Step 4: Add Pesto and Burrata
Spoon a generous dollop of basil pesto atop each stack, infusing herbal brightness. Then, tear the fresh burrata into rustic pieces and nestle them on top. The creamy cheese adds a luscious texture that makes this dish feel indulgent yet fresh.
Step 5: Final Touches
Sprinkle the toasted walnuts over the stacks for crunch and warmth. Drizzle with balsamic glaze to introduce a tangy sweetness and glossy finish. If you love a bit of green, scatter fresh basil leaves around for an aromatic flourish that invites you to dig in.
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Garnishes
Fresh basil is always a winning option to brighten the stacks visually and aromatically. You could also add a few edible flowers or a sprinkle of chili flakes for a slight kick if you want to experiment. The contrast of colors is part of what makes the stacks so charming—don’t be shy about playing with garnish.
Side Dishes
These stacks work wonderfully as an appetizer or a side. Serve alongside a crisp green salad tossed with lemon vinaigrette for a refreshing counterpoint. They also pair well with crusty bread to mop up any leftover pesto and balsamic. A light soup or roasted vegetable medley will round out a colorful, hearty meal.
Creative Ways to Present
If you’re hosting, you can serve the stacks on a large rustic wooden board or slate platter for a communal style experience. Individual plates with a few stacks paired with microgreens make an elegant presentation. For a small gathering, arrange the stacks in a circle and garnish with extra walnuts and basil to create an edible centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover sweet potato and beet slices separately in airtight containers in the fridge to preserve their textures. Once assembled, keep the stacks covered and consume within 24 hours for best results. The pesto and burrata are best added fresh to avoid sogginess.
Freezing
While it’s not recommended to freeze the fully assembled stacks—due to the delicate burrata and fresh pesto—you can freeze roasted sweet potato and beet slices ahead of time. Place them in a single layer on a baking sheet to freeze individually, then transfer to freezer bags for up to 2 months. Defrost before assembling.
Reheating
To reheat roasted slices, warm them gently in a 350°F (175°C) oven for about 10 minutes or until heated through. Avoid microwave reheating to keep the slices from getting soggy. Add pesto, burrata, walnuts, and balsamic glaze only after warming to maintain freshness and texture.
FAQs
Can I use other types of cheese instead of burrata?
Absolutely! Fresh mozzarella or goat cheese make excellent substitutes if burrata isn’t available. Each brings a unique texture and flavor that still complements the sweet potatoes and beets beautifully.
What if I don’t have basil pesto on hand?
No worries—try making a quick homemade pesto with basil, garlic, nuts, olive oil, and Parmesan, or experiment with arugula pesto for a slightly peppery twist. Even a simple drizzle of good olive oil and herbs can work well.
Are golden beets a good alternative?
Definitely! Golden beets offer a milder flavor and gorgeous yellow color that creates an appealing contrast with the sweet potatoes and keeps the dish visually stunning.
Can I prepare this recipe vegan?
Yes! Swap burrata for a creamy cashew-based vegan cheese and make sure your pesto doesn’t contain any cheese. This way, you still get lots of flavor and texture without dairy.
How long do the stacks hold together once assembled?
They’re best enjoyed fresh or within a few hours of assembly. The stacks are delicate because of the creamy burrata and fresh ingredients, so serve them soon after putting together for the best texture and taste.
Final Thoughts
The Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe is one of those magical dishes that feels gourmet but comes together effortlessly. Whether you’re hosting a dinner party or just craving a vibrant vegetarian treat, this recipe promises layers of flavor, texture, and color that will enchant your taste buds and impress loved ones. Dive in and enjoy the creative fun of building these delicious stacks—you’ll want to make them again and again!
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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 vibrant Mediterranean-inspired appetizer perfect for gatherings or a light meal. Roasted to tender perfection, the sweet potatoes and beets are layered with creamy burrata, flavorful basil pesto, crunchy toasted walnuts, and a drizzle of balsamic glaze, creating a delightful harmony of textures and flavors.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium beets, peeled and sliced into 1/4-inch rounds
Seasonings & Oils
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Other Ingredients
- 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 and prepare roasting pans: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare vegetables for roasting: Arrange the sweet potato slices on one baking sheet and the beet slices on the other. Drizzle each with olive oil and sprinkle with sea salt and black pepper. Toss gently to coat all slices evenly.
- Roast the sweet potatoes and beets: Place both baking sheets in the oven. Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until tender and lightly browned. Roast the beets for 30–35 minutes, also flipping halfway, until they are tender. Once done, remove from the oven and allow them to cool slightly for easier handling.
- Assemble the stacks: To make each stack, layer one sweet potato slice with a beet slice, repeating to build small towers as desired.
- Add pesto and burrata: Spoon a dollop of basil pesto on top of each stack. Tear the burrata cheese into pieces and place atop the pesto for a creamy, rich texture.
- Finish with walnuts and balsamic glaze: Sprinkle each stack with chopped toasted walnuts for crunch and drizzle with balsamic glaze for a touch of sweetness and acidity.
- Garnish and serve: Optionally, garnish with fresh basil leaves for added color and aroma. Serve immediately while warm or at room temperature to enjoy the full flavor profile.
Notes
- Golden beets can be used instead of red beets for a milder flavor and a more vibrant color contrast.
- If fresh burrata is not available, fresh mozzarella or goat cheese make excellent substitutes.
- Homemade basil pesto or arugula pesto add a personal touch and flavor variation.
- To toast walnuts, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
