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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts

Capture the vibrant colors and wholesome goodness of autumn with these visually stunning layers of roasted sweet potatoes and earthy beets topped with creamy burrata, drizzled with vibrant pesto, and sprinkled with crunchy walnuts.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes Peel and slice into 1/4-inch thick rounds
  • 2 medium beets Peel and slice into 1/4-inch thick rounds
Cheese and Nuts
  • 8 oz burrata cheese For topping the stacks
  • 1/2 cup walnuts Roughly chopped for topping
Sauce
  • 1/2 cup pesto Homemade or store-bought, for drizzling
Other
  • to taste Olive oil For drizzling on vegetables
  • to taste Salt and pepper For seasoning the vegetables
  • to taste Fresh basil leaves For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and beets, and slice them into 1/4-inch thick rounds.
Roasting
  1. Arrange the sweet potato and beet slices on a baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast the vegetables for about 25-30 minutes or until they’re fork-tender, turning them halfway through.
Assembly
  1. Once the veggies are roasted, start assembling your stacks with a slice of sweet potato, a slice of beet, and a generous dollop of burrata.
  2. Drizzle with pesto and sprinkle the chopped walnuts on top.
Serving
  1. Finish with fresh basil leaves and serve as individual servings or a platter.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain texture. You can roast the veggies a day in advance and assemble when ready to serve.