Description
A vibrant, layered dish featuring roasted sweet potato and beet slices stacked with creamy burrata, 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
- 1/2 cup basil pesto (store-bought or homemade)
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup walnuts, toasted and roughly chopped
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with olive oil, salt, and pepper, then arrange in a single layer on baking sheets. Roast for 20-25 minutes until tender and slightly caramelized.
- Let the roasted slices cool slightly. On a serving platter, layer alternating slices of sweet potato and beet to form small stacks.
- Top each stack with a spoonful of pesto, a piece of burrata, and a sprinkle of toasted walnuts.
- Garnish with fresh basil leaves and drizzle with balsamic glaze just before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American