Description
A vibrant and elegant dish featuring roasted sweet potato and beet rounds stacked with creamy burrata, fresh pesto, and crunchy walnuts. Perfect as an appetizer or light main course.
Ingredients
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 8 ounces burrata cheese, drained
- 1/2 cup basil pesto (store-bought or homemade)
- 1/3 cup walnuts, toasted and roughly chopped
- Fresh basil leaves for garnish
- 2 tablespoons balsamic glaze (optional)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss sweet potato and beet rounds with 2 tablespoons olive oil, salt, and pepper until well coated.
- Arrange slices in a single layer on the prepared baking sheets. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
- To assemble stacks, place a sweet potato round on a serving plate, top with a small spoonful of pesto and a piece of burrata. Add a beet round, more pesto, and burrata. Repeat layers to form a stack of 3-4 rounds per serving.
- Drizzle remaining 1 tablespoon olive oil over the stacks. Sprinkle with toasted walnuts and garnish with fresh basil leaves. Add a drizzle of balsamic glaze if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, replace burrata with cashew-based cheese or omit. Leftover stacks can be stored in the fridge for up to 2 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: Italian-American