Description
A vibrant vegetarian dish featuring roasted sweet potato and beet slices layered 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, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 8 ounces burrata cheese
- 1/2 cup chopped walnuts, toasted
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato and beet slices with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Remove from oven and let cool slightly.
- Meanwhile, make the pesto: In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse while slowly adding extra-virgin olive oil until smooth. Season with salt and pepper.
- To assemble, place a sweet potato slice on a plate, top with a beet slice, a dollop of pesto, and a piece of burrata. Repeat layers to form a stack. Repeat with remaining ingredients.
- Drizzle with balsamic glaze if desired and sprinkle with toasted walnuts. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit the burrata and use a cashew cream or extra pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American