If you’re ready to wow your taste buds and your dinner guests at the same time, you need to try Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts. This vibrant dish brings together the earthy sweetness of roasted veggies, the luxurious creaminess of burrata, the punchy zing of pesto, and the irresistible crunch of toasted walnuts—all finished with a glossy drizzle of balsamic glaze. Whether you’re looking for a show-stopping appetizer, a hearty vegetarian side, or a feast for the eyes, this recipe proves that healthy food can be luxurious, simple, and absolutely delicious.
Ingredients You’ll Need
Each ingredient in Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts brings its own special flair. These staples are not only colorful and wholesome, but they combine for a texture and flavor experience you’ll crave again and again.
- Sweet potatoes: Their natural sweetness and creamy texture caramelize beautifully in the oven—cut these into even rounds for perfect stackability.
- Beets: Earthy, sweet, and gorgeously magenta; their flavor pairs perfectly with both sweet potato and the richness of cheese.
- Olive oil: Helps the vegetables roast to golden, crispy-edged perfection while adding a subtle fruity undertone.
- Salt and pepper: Essential for bringing out the roasted veggie flavors—don’t skip the seasoning!
- Fresh pesto: Use a quality store-bought or homemade pesto for a punch of herby brightness that cuts through the sweetness and creaminess.
- Burrata cheese: The ultimate creamy cheese topper—tear it with your hands for rustic, luscious chunks.
- Toasted walnuts: A quick toasting intensifies their flavor and adds that craveable nutty crunch to every bite.
- Balsamic glaze: Adds a sweet-tangy finish that ties together every component—don’t be shy with the drizzle!
- Fresh basil leaves: For garnish, these boost color and infuse even more fresh flavor into your stacks.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Step 1: Prep and Roast the Vegetables
First, preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper for easy cleanup. Arrange the sweet potato and beet slices in a single layer, brush both sides with olive oil, and season generously with salt and pepper. Roasting brings out deep caramel notes and softens the veggies just enough for perfect stacking later—roast for 20-25 minutes, flipping the slices halfway so everything cooks evenly, and aim for tender centers with ever-so-slightly crisped edges.
Step 2: Toast the Walnuts
While your veggies are roasting, scatter the walnuts on a dry skillet over medium heat. Toast them for about 3-4 minutes, shaking the pan occasionally to prevent burning. This extra step is so worth it—the warmth wakes up their natural oils, enhancing their nuttiness and crunch, which will be heavenly in your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.
Step 3: Assemble the Stacks
Give the roasted vegetables a few minutes to cool so you can handle them comfortably. To build each stack, simply alternate slices of beet and sweet potato on plates or a large platter. Don’t worry about perfection; a little wobbliness makes them look extra inviting. Spoon pesto liberally over the top, letting it run down between layers so every bite gets fresh herby flavor.
Step 4: Add Burrata and Walnuts
Tear the burrata into bite-sized pieces (hands-on is the best way) and nestle them right on top of each vegetable tower. Sprinkle the toasted walnuts over each stack so their warmth gently softens the cheese as everything comes together.
Step 5: Finish with Balsamic and Basil
Now for the finishing touches: Drizzle each stack generously with balsamic glaze. Add a shower of fresh basil leaves for a burst of color and aroma. If you’re feeling fancy, toss some microgreens or arugula on top for a little extra crunch—these Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are ready to wow!
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Garnishes
Lean into the garden-fresh vibe with extra basil leaves, a few arugula sprigs, or a handful of microgreens. Their vibrant color and peppery bite complement every layer of the stack. A little flaky sea salt sprinkled on top before serving adds irresistible crunch and brings out all the flavors.
Side Dishes
While these stacks are show-stoppers on their own, they make a beautiful centerpiece alongside a simple quinoa or wild rice pilaf, a crisp green salad, or a crusty loaf of sourdough bread. If you’re serving alongside proteins, grilled salmon or a lemony chickpea salad would be dreamy partners.
Creative Ways to Present
If you want to elevate your presentation, serve individual Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts on small plates for a restaurant-style appetizer course. For a party, assemble everything on a large platter with extra pesto and burrata on the side so guests can build their own custom stacks—fun, interactive, and impressive!
Make Ahead and Storage
Storing Leftovers
Once assembled, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. The flavors will deepen, though you might lose a bit of crispness in the roasted veggies (which is still delicious!). Keep any extra pesto or burrata on the side to freshen up the leftovers before serving.
Freezing
Although you can roast and freeze the sweet potato and beet slices on their own, it’s best not to freeze fully assembled stacks. Cheese and pesto tend to lose their luscious texture after freezing and thawing. Instead, freeze roasted veggies between parchment layers, then thaw and assemble the stacks fresh when ready to eat.
Reheating
To gently reheat roasted vegetable slices, arrange them on a baking sheet and pop them in a 350°F (175°C) oven for about 8-10 minutes, just until warmed through. Assemble with burrata, pesto, and garnishes after reheating. Avoid microwaving burrata, as it can make the cheese rubbery instead of creamy.
FAQs
Can I use pre-cooked beets for this recipe?
Absolutely, pre-cooked beets are a great time saver! Just slice them to match the sweet potatoes, and you can skip roasting the beets—though roasting both veggies together does add extra flavor and caramelization you don’t want to miss if you have the time.
What’s the best pesto to use in these stacks?
Homemade basil pesto is a classic choice, but you can use arugula or even sun-dried tomato pesto if you prefer a twist. Just look for a pesto with bold flavor and good olive oil, as it really ties everything together in Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.
How do I keep the stacks neat and even?
The secret is slicing your veggies as evenly as possible. If you have a mandoline slicer, that’s the perfect tool! Don’t worry about a little unevenness—these stacks look gorgeous with rustic charm, and the flavors shine no matter what.
Are there nut-free options for this dish?
Yes, you can swap the walnuts for toasted pumpkin seeds or sunflower seeds for a nut-free crunch. Or, omit them entirely and add a sprinkle of toasted breadcrumbs or crispy chickpeas instead.
Can I make this recipe vegan?
Definitely! Substitute your favorite vegan cheese (think cashew-based mozzarella or almond ricotta) for the burrata, and either make or purchase a dairy-free pesto. The rest of the Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is naturally vegan and ready to impress!
Final Thoughts
I hope you’re as excited as I am to bring Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts to your table. With its stunning colors and knockout flavors, this dish is a surefire showpiece for any occasion. Don’t be surprised when everyone asks for seconds—and for the recipe!
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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Impress your guests with these elegant Sweet Potato & Beet Stacks topped with creamy burrata, fresh pesto, and crunchy walnuts. A visually stunning and delicious dish perfect for any occasion.
Ingredients
Sweet Potato:
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
Beet Stacks:
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
Additional Ingredients:
- 1 cup fresh pesto
- 8 ounces burrata cheese
- 1/2 cup toasted walnuts, roughly chopped
- 2 tablespoons balsamic glaze
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Roast Vegetables: Arrange sweet potato and beet slices on the baking sheets, brush with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender and golden.
- Assemble Stacks: Stack alternating sweet potato and beet slices on plates, top with pesto, burrata, walnuts, and balsamic glaze.
- Garnish and Serve: Garnish with fresh basil leaves and serve immediately.
Notes
- This dish can be served warm or at room temperature.
- For extra crunch, add microgreens or arugula on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 8g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
