Description
A vibrant, layered vegetarian dish featuring roasted sweet potato and beet slices, creamy burrata, homemade basil pesto, and crunchy walnuts for a perfect balance of flavors and textures.
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 3 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 walnuts, plus extra for garnish
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with 2 tablespoons olive oil, salt, and pepper. Arrange on baking sheets in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- While vegetables roast, make pesto: In a food processor, combine basil, 1/4 cup walnuts, Parmesan, 1/4 cup olive oil, garlic, and a pinch of salt. Blend until smooth.
- Assemble stacks: On a plate, layer alternating slices of roasted sweet potato and beet, drizzling pesto between layers. Top each stack with a portion of burrata.
- Garnish with extra walnuts and fresh basil leaves. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American