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
Scale
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
