Bringing together earthy roots, creamy cheese, zesty pesto, and a satisfying walnut crunch, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is that show-stopping recipe you’ll crave and want to serve all season long. Picture vibrant layers of sweet potato and beet, golden and tender from roasting, stacked with ribbons of basil-rich pesto and crowned with delicate, oozy burrata. A sprinkling of walnuts adds the kind of savory crunch that makes every bite a mini celebration. This dish is proof that with just a handful of bright, beautiful ingredients, you can create something impressive and irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts brings something important to the table—color, creaminess, flavor, or crunch. These are all easy to find but their synergy is what makes this dish shine!
- Sweet potatoes: Their natural sweetness and vibrant orange color offer a lovely base and visual pop for the stacks.
- Beets: Roasted beets become tender and a little caramelized, bringing earthy depth and striking color contrast.
- Olive oil: A good drizzle helps roast the vegetables to perfect tenderness while adding rich flavor.
- Salt and black pepper: Essential for heightening all the other flavors—don’t skip a generous seasoning!
- Pesto: Whether you go homemade or grab a jar, basil pesto brings herby freshness and a punch of umami.
- Burrata cheese: Its creamy, buttery middle is the ultimate luxurious topping—tear it up so every stack gets a little.
- Walnuts: Lightly toasted and chopped for a rich crunch and nutty depth (pecans would be a great swap if needed).
- Fresh basil or microgreens (optional): For a splash of green and a final swirl of freshness on top.
How to Make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Step 1: Prep the Veggies
Start by peeling the sweet potatoes and beets, then slice them into even ¼-inch rounds. Not only do even slices look lovely stacked, they’ll also roast at the same rate, giving you perfectly tender layers for your Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.
Step 2: Roast to Golden Perfection
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment. Arrange the sweet potato and beet slices in a single layer—don’t overcrowd them! Drizzle with olive oil, sprinkle with salt and black pepper, then roast for 20-25 minutes. Flip them halfway to get that stunning golden color on both sides, and keep an eye out so the edges don’t burn.
Step 3: Toast the Walnuts
While your veggies roast, roughly chop your walnuts and toast them in a dry skillet over medium heat for a few minutes, shaking often, until they’re fragrant and just golden. This quick step really intensifies their flavor and adds that irresistible crunch to the finished stacks.
Step 4: Assemble the Stacks
Time to get creative: grab a serving platter or individual plates and build alternating layers of roasted sweet potato and beet. Between each layer, add a small spoonful of pesto for that herby kick. This is where Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts really turns into a celebration of color and flavor.
Step 5: Top with Burrata and Walnuts
Tear the burrata into bite-size pieces and nestle them on top of each stack. Scatter over the toasted walnuts for texture and flavor. Serve immediately while the vegetables are still warm, and don’t forget a final drizzle of pesto or a sprinkle of fresh basil if desired!
How to Serve Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Garnishes
Top these gorgeous stacks with a few torn basil leaves or a handful of peppery microgreens for that pop of freshness. A drizzle of balsamic glaze or a touch of honey can also make the flavors sing. The finishing touches give Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts an elegant, restaurant-worthy vibe.
Side Dishes
This dish is perfectly at home as a light lunch with a leafy salad—think arugula with lemon and olive oil—or as a stunning side for any festive meal. Pair with roasted chicken, grilled fish, or quinoa pilaf for a beautiful, balanced spread. Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts always inspire conversation and smiles at the table.
Creative Ways to Present
If you’re feeling extra, you can build individual mini stacks as an appetizer platter, or arrange your slices in a concentric pattern for a dramatic, shared side. Try layering the components in clear glasses for a modern take, or serve them open-face on crusty sourdough for a vibrant crostini. However you present it, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers keep surprisingly well! Place any uneaten Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, and they’re delicious enjoyed cold or brought back to room temperature.
Freezing
It’s best to freeze only the roasted sweet potato and beet slices separately, as the pesto, burrata, and walnuts are best fresh. Allow the veggies to cool, layer with parchment in a freezer-safe bag, and freeze for up to a month. When you’re ready to serve, simply thaw and proceed with stacking and topping.
Reheating
To reheat, arrange the roasted sweet potatoes and beets on a baking sheet and warm in a 350°F oven until heated through, about 8-10 minutes. Assemble with fresh pesto, burrata, and walnuts after reheating for best texture and flavor. Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts are just as good on day two!
FAQs
Can I make Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts dairy-free?
Absolutely. Simply swap the burrata for a dairy-free cheese or a generous dollop of whipped cashew cream. Many store-bought pestos now come in vegan varieties, making this gorgeous dish totally customizable for dairy-free diets.
Should I peel the beets and sweet potatoes?
Yes, peeling both gives a smoother appearance and better stacking texture, plus the flavors are sweeter and the colors more vibrant without the skins. If you love the rustic look, you can leave them on—just give them a good scrub and expect a bit more chew.
Can I assemble Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts ahead of time?
You can roast the vegetables and toast the walnuts up to two days ahead, but for the freshest results, assemble the stacks and add the burrata and pesto just before serving. This keeps everything looking and tasting its best.
What can I use instead of walnuts?
Try toasted pecans, hazelnuts, or even pumpkin seeds if you need a nut-free option! The goal is something crunchy and rich to complement the creamy burrata and vibrant vegetables in Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts.
Can I use golden beets or purple sweet potatoes?
Definitely! Mixing different beet or sweet potato varieties makes for an even more colorful and fun presentation. Their flavors will be slightly different, but it will only add to the dish’s charm.
Final Thoughts
If you’re searching for a dish that feels as joyful to eat as it is beautiful to serve, Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts truly delivers on every promise. Give this recipe a spot at your next gathering—and don’t be surprised when everyone asks for seconds (and the recipe).
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Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
Description
Impress your guests with these elegant Sweet Potato & Beet Stacks topped with creamy burrata, nutty walnuts, and vibrant pesto. A visually stunning and delicious vegetarian dish perfect for any occasion.
Ingredients
Sweet Potato Stacks:
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
Beet Stacks:
- 2 medium beets, peeled and sliced into ¼-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
Additional Ingredients:
- ½ cup pesto (store-bought or homemade)
- 4 oz burrata cheese, torn into small pieces
- ¼ cup walnuts, toasted and chopped
- Fresh basil or microgreens for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast vegetables: Arrange sweet potato and beet slices on the sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and golden.
- Assemble stacks: Layer roasted sweet potato and beet slices, spoon pesto between each layer, top with burrata pieces, sprinkle with walnuts, and garnish with basil or microgreens.
- Serve: Serve warm or at room temperature.
Notes
- For extra flavor, consider drizzling with balsamic glaze or a touch of honey.
- This dish works great as a vegetarian appetizer or a festive side dish.
Nutrition
- Serving Size: 1 stack
- Calories: 260
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
