Description
Deliciously layered stacks of sweet potatoes and beets topped with creamy burrata and flavorful pesto, garnished with toasted walnuts.
Ingredients
Scale
- 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 (for roasting)
- Salt and pepper, to taste
- 2 balls burrata cheese (about 6 oz each)
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves (for pesto)
- 1/4 cup fresh parsley (for pesto)
- 1/4 cup pine nuts (for pesto)
- 2 tablespoons grated Parmesan cheese (for pesto)
- 1 clove garlic (for pesto)
- 1/4 cup extra virgin olive oil (for pesto)
- Juice of 1/2 lemon (for pesto)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the sweet potato and beet slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until both the sweet potatoes and beets are tender and slightly caramelized.
- While the vegetables are roasting, prepare the pesto. In a food processor, combine the basil, parsley, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and golden brown. Set aside.
- Once the sweet potatoes and beets are roasted, start stacking them alternately on a serving platter: 1 slice of sweet potato, followed by 1 slice of beet, then repeat, creating a stack of 4-5 layers. Repeat with the remaining slices.
- Tear the burrata into pieces and place them on top of the stacks.
- Drizzle the pesto over the stacks and sprinkle with toasted walnuts. Serve immediately and enjoy!
Notes
- For extra flavor, use flavored olive oil for roasting the vegetables.
- Make the pesto ahead of time and store it in the fridge to save time.
- For a vegan option, substitute burrata with a vegan cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Sweet Potato, Beet, Pesto, Burrata, Walnuts, Healthy Recipe