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
Scale
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
