Description

This vibrant and delicious Beet Stacks with Pesto, Burrata & Walnuts recipe features layers of roasted sweet potatoes and beets blended with fresh basil pesto, creamy burrata cheese, and crunchy toasted walnuts. Perfect as a stunning appetizer or light vegetarian main, these stacks are both nutritious and flavorful, offering a beautiful combination of textures and colors that impress at any meal.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and sliced into ½-inch rounds
2 medium beets, peeled and sliced into ½-inch rounds

Seasoning & Oil

2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

Additional Ingredients

½ cup basil pesto (store-bought or homemade)
2 balls burrata cheese
¼ cup chopped toasted walnuts
Microgreens or fresh basil for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Vegetables: Toss the sliced sweet potatoes and beets in olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
Roast Vegetables: Roast the sweet potato and beet rounds in the preheated oven for 25 to 30 minutes, or until they become tender and lightly caramelized around the edges. Remove them from the oven and allow to cool slightly.
Assemble Stacks: On a serving plate, begin layering by alternating rounds of sweet potato and beet. Between each layer, spread a small amount of basil pesto to add vibrant flavor. Continue stacking until all slices are used.
Add Burrata and Walnuts: Tear the burrata cheese into pieces and place it atop each stack. Sprinkle the chopped toasted walnuts over the burrata to add a delightful crunch.
Garnish and Serve: Optionally garnish the stacks with microgreens or fresh basil leaves for an extra touch of freshness and presentation. Serve the stacks warm or at room temperature for the best flavor experience.

Notes

For homemade pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan, olive oil, salt, and pepper until smooth.
To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
These stacks can be served as an appetizer, side dish, or a light vegetarian main course.
Make sure to slice the vegetables uniformly for even roasting and neat stacks.
Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian-inspired

Keywords: beet stacks, roasted beets, sweet potatoes, burrata, pesto, walnut garnish, vegetarian appetizer, healthy recipe, baked vegetables