Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
A colorful and delicious stack of sweet potatoes and beets topped with creamy burrata and herby pesto, perfect for gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium beets
- 1 cup fresh pesto
- 8 oz burrata cheese
- 1/2 cup walnuts, toasted
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice sweet potatoes and beets into thin rounds.
- Layout the slices on a baking sheet, drizzling with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for about 25-30 minutes, until tender.
- Once cooked, let the veggies cool slightly before stacking them alternately on a plate.
- Drizzle pesto over the stacks and top with chunks of burrata.
- Finish by scattering toasted walnuts on top and adding a sprinkle of fresh pepper.
Notes
Use a sharp knife for even slicing and check the roast towards the end, as beets can cook faster than sweet potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg