Description
A vibrant and elegant vegetarian dish featuring roasted sweet potato and beet slices stacked with creamy burrata and pesto, topped with crunchy walnuts. Perfect as a main or side.
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 pepper, to taste
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts, plus extra for garnish
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 8 ounces burrata cheese
- Balsamic glaze, for drizzle (optional)
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. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- In a food processor, combine basil, Parmesan, walnuts, and garlic. Pulse until finely chopped. With motor running, slowly drizzle in 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 spoonful of pesto, and a piece of burrata. Repeat layers to create a stack. Garnish with additional walnuts and a drizzle of balsamic glaze if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American