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
Scale
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.
