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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts

A colorful and healthy recipe featuring layers of sweet potatoes and beets topped with creamy burrata and fresh pesto, perfect for impressing guests or a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stacks
  • 2 large sweet potatoes
  • 2 medium beets roasted
  • 8 oz burrata cheese
  • ½ cup walnuts, chopped
  • Olive oil (for roasting)
  • Salt and pepper to taste
For the pesto
  • 2 cups fresh basil leaves
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup pine nuts (or walnuts) optional
  • 2 cloves garlic
  • ½ cup olive oil
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and slice the sweet potatoes and beets into 1/4-inch rounds.
  2. Toss the sweet potatoes and beets in olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast for 25-30 minutes, flipping once halfway through, until tender and golden.
Make the Pesto
  1. In a food processor, combine fresh basil leaves, Parmesan cheese, nuts, and garlic.
  2. Pulse until combined, then gradually drizzle in olive oil while running the processor until smooth.
  3. Add salt to taste.
Assemble the Stacks
  1. Once roasted veggies have cooled slightly, layer a sweet potato round, a slice of beet, a dollop of pesto, and a scoop of burrata.
  2. Repeat the layering until the tower is built, finishing with a sprinkle of chopped walnuts.
Serving
  1. Serve the stacks on a platter, drizzling more pesto on top.

Notes

Consider using pre-cooked beets to save time. For nut allergies, substitute walnuts with pumpkin or sunflower seeds. Adding a splash of balsamic glaze on top adds a nice sweetness.