Name: Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium sweet potatoes (peeled and sliced into ½-inch rounds); 2 medium beets (peeled and sliced into ½-inch rounds); 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup basil pesto (store-bought or homemade); 2 balls burrata cheese; ¼ cup chopped toasted walnuts; Microgreens or fresh basil for garnish (optional)

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Imagine a dish that’s equal parts art, comfort, and utter deliciousness—that’s exactly what you get with Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts. Every bite is a celebration of vibrant colors and earthy flavors, from the caramelized rounds of roasted root vegetables to the lush, creamy burrata crowning each stack. When you drizzle on that bold basil pesto and finish with crispy walnuts, you have a showstopper that can light up any dinner party or make your everyday lunch feel downright special.

Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe - Recipe Image

Ingredients You’ll Need

Gathering what you need for Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts couldn’t be simpler—you just need a handful of fresh ingredients that really shine together. Each one plays a starring role, whether it’s lending texture, richness, color, or a pop of flavor that brings the whole dish to life.

Sweet potatoes: Their natural sweetness and creamy texture create the perfect roasted base for your stacks.
Beets: Choose vibrant beets for their earthy flavor and stunning magenta hue—golden beets work beautifully too!
Olive oil: Just a drizzle is all it takes to help the veggies roast up tender and golden at the edges.
Salt: A must for highlighting the flavors of your sweet potatoes and beets.
Black pepper: Adds a subtle warmth that balances the natural sweetness of the vegetables.
Basil pesto: Whether homemade or from your favorite deli, pesto introduces a fresh, herby kick that ties the dish together.
Burrata cheese: Silky, creamy burrata takes this dish over the top—its rich interior melts lusciously over the warm stacks.
Chopped toasted walnuts: They bring crunch and a nutty depth that contrasts all those velvety textures.
Microgreens or fresh basil (optional): For a finishing touch of color and freshness that makes your stacks look as vibrant as they taste.

How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts

Step 1: Prep Your Oven and Baking Sheet

Get started by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to keep cleanup easy and ensure the vegetables don’t stick or over-brown. This simple prep makes the whole roasting process a breeze.

Step 2: Slice, Season & Toss

Peel your sweet potatoes and beets, then cut them into beautiful half-inch rounds. In a mixing bowl, combine all the slices, then add olive oil, salt, and black pepper. Use your hands or a large spoon to toss everything together, ensuring each piece is lightly coated and seasoned—this is how you’ll get those irresistible caramelized edges.

Step 3: Roast to Perfection

Arrange the sweet potato and beet rounds in a single layer on your prepared baking sheet. Try not to overlap them—it helps every piece roast evenly. Pop them in the oven for 25–30 minutes, flipping the slices halfway through. You’re looking for fork-tender veggies with golden edges and a hint of crispness around the outside.

Step 4: Assemble the Stacks

When the roasted rounds are cool enough to handle, start layering! Alternate slices of beet and sweet potato on a serving platter or individual plates, spooning a little basil pesto between each layer as you build. The vibrant colors and layers make these Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts look irresistible.

Step 5: Add Burrata & Walnuts

Finish your stacks by tearing the burrata into rustic pieces and draping them generously over each pile. Sprinkle toasted, chopped walnuts over the top for that all-important crunch and a gentle nutty finish.

Step 6: Garnish and Serve

Scatter microgreens or fresh basil across the stacks for a pop of freshness. For an extra flourish, a light drizzle of balsamic glaze never hurts! Serve your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts warm or at room temperature to let every flavor shine.

How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts

Garnishes

Presentation is half the fun here! Top your stacks with delicate microgreens, a few extra leaves of basil, or even edible flowers for a show-stopping touch. A sprinkle of flaky sea salt or a drizzle of balsamic glaze also brings out the earthy, sweet notes beautifully. These little details transform Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts into a restaurant-worthy plate.

Side Dishes

These stacks play well with so many sides. For a light, refreshing contrast, pair them with a crunchy arugula salad dressed simply with lemon and olive oil. If you’re serving as a main, a basket of crusty whole grain bread is perfect for soaking up any extra pesto and buratta goodness. Or, go full Mediterranean and add marinated olives and grilled artichokes to your spread.

Creative Ways to Present

There’s no rule that says stacks must be uniform! Try making mini towers for hors d’oeuvres, or plate them deconstructed with dollops of each component swooshed artfully across your prettiest platter. You can even scatter the rounds in a rainbow pattern and top with big, dramatic torn pieces of burrata for a bold centerpiece. Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts can be as playful or elegant as your mood.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts should be stored in an airtight container in the refrigerator. The roasted vegetables and pesto will hold up well for about 2–3 days, though it’s best to store the burrata separately if possible to preserve its creamy texture.

Freezing

While it’s best to enjoy this dish fresh, you can freeze the roasted sweet potato and beet rounds in a sealed container for up to one month. Thaw overnight in the fridge before reheating. However, avoid freezing burrata and pesto, as their textures don’t recover well after thawing.

Reheating

Warm the vegetable rounds on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes, or until heated through. Once warm, reassemble your stacks and add fresh burrata and pesto. This will help restore the original flavors and vibrant presentation of your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.

FAQs

Can I make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts ahead of time?

Absolutely! You can roast the vegetables and prep the pesto a day in advance. For the best flavor and texture, assemble the stacks and add the burrata right before serving.

Is there a vegan option for this dish?

Definitely! Swap the burrata for a vegan cheese alternative like cashew cheese and make sure your pesto is dairy-free (many store-bought versions contain Parmesan, so check the label).

Do I have to peel the sweet potatoes and beets?

Peeling is recommended for a tender, melt-in-your-mouth texture, but you can leave the skins on for extra fiber and a rustic look—just be sure to scrub them well beforehand!

Can I make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts with other nuts?

Yes! Toasted pecans, hazelnuts, or slivered almonds would all work wonderfully if you’re out of walnuts or just want something different.

What’s the best way to cut the vegetables evenly?

A sharp chef’s knife or mandoline slicer makes quick work of creating uniform half-inch rounds, which helps the veggies cook at the same rate and stack up beautifully.

Final Thoughts

Bringing Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts to your table is like serving up a bit of sunshine on a plate. Whether you’re aiming to impress or just want to treat yourself, this recipe never fails to wow. Give it a try—you might just discover your new favorite way to eat your veggies!

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

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4.8 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are a visually stunning and flavorful dish that works perfectly as an appetizer or a light vegetarian main course. Layers of roasted sweet potatoes and beets are stacked with creamy burrata cheese, aromatic basil pesto, and crunchy walnuts, creating a dish that is as delicious as it is beautiful.

Ingredients

Scale

Sweet Potato & Beet Stacks:

2 medium sweet potatoes (peeled and sliced into ½-inch rounds)
2 medium beets (peeled and sliced into ½-inch rounds)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

Additional Ingredients:

½ cup basil pesto (store-bought or homemade)
2 balls burrata cheese
¼ cup chopped toasted walnuts
Microgreens or fresh basil for garnish (optional)

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Vegetables: Toss sweet potato and beet rounds with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
Assemble Stacks: Alternate sweet potato and beet slices, adding pesto between layers. Top with torn burrata, walnuts, and garnish.
Serve: Serve warm or at room temperature.