Description
A vibrant, vegetarian dish featuring roasted sweet potato and beet slices layered with creamy burrata, homemade basil pesto, and crunchy walnuts, perfect as an elegant appetizer or light main.
Ingredients
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts, plus extra for garnish
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with olive oil, salt, and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes until tender and lightly browned.
- While vegetables roast, make pesto: In a food processor, combine basil, Parmesan, walnuts, and garlic. Pulse until finely chopped. With processor running, slowly drizzle in extra virgin olive oil until smooth. Season with salt and pepper.
- Assemble stacks: On serving plates, layer alternating slices of roasted sweet potato and beet, topping each stack with a spoonful of pesto and a piece of torn burrata. Garnish with extra walnuts and basil leaves. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American