Description
Elegant roasted vegetable stacks topped with creamy burrata, fresh pesto, and crunchy walnuts – perfect as a starter or light main.
Ingredients
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 medium red beets, sliced into 1/4-inch rounds
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/2 cup basil pesto (store-bought or homemade)
- 8 ounces burrata cheese, at room temperature
- 1/2 cup walnut halves, toasted and roughly chopped
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, toss sweet potato and beet slices with 2 tablespoons olive oil, salt, and pepper until coated. Arrange in a single layer on the baking sheets.
- Roast for 18-22 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
- On a serving plate, stack alternating slices of sweet potato and beet, creating 4 stacks (about 4-5 slices each).
- Drizzle each stack with pesto, then place a generous spoonful of burrata on top.
- Sprinkle with toasted walnuts, drizzle with remaining 1 tablespoon olive oil, and garnish with basil. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a vegan version, replace burrata with cashew ricotta.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Method: Main
- Cuisine: American