Sweet Potato Beet Stacks with Pesto Burrata Walnuts Recipe 🌿

 

Ingredients:  

- 2 medium sweet potatoes, peeled and sliced into 1/4-

inch rounds  

- 2 medium beets, peeled and sliced into 1/4-inch rounds 

- 1/2 cup prepared basil pesto  

- 8 oz burrata cheese, torn into pieces  

- 1/2 cup walnuts, roughly chopped  

- 2 tablespoons olive oil  

- 1 teaspoon salt  

- 1/2 teaspoon black pepper  

- Fresh herbs like basil or mint for garnish (optional)  

Directions:  

1. Preheat your oven to 400°F (200°C). Line a baking

sheet with parchment paper and arrange the sweet

potato and beet slices on it. Drizzle with olive oil, then

season with salt and pepper.  

2. Roast the slices in the preheated oven for 25-30

minutes, flipping halfway through, until they are tender

and slightly caramelized. Remove from the oven and let

them cool for 5 minutes.  

3. On serving plates, stack the roasted sweet potato and

beet slices alternately to form towers (about 4-5 slices

per stack). Top each stack with a dollop of pesto, a piece

of burrata, and a sprinkle of chopped walnuts.  

4. Garnish with fresh herbs if desired, and serve

immediately for the best texture and flavor.  

Prep Time: 15 minutes | Cooking Time: 30 minutes |

Total Time: 45 minutes  

Kcal: 350 kcal per serving | Servings: 4  

Tips:  

- For a vegan twist, substitute burrata with a dairy-free

alternative like vegan mozzarella and use a nut-based

pesto.  

- Add a drizzle of balsamic glaze over the stacks for extra

tanginess and depth of flavor.  

- Experiment with different nuts like pecans or almonds

instead of walnuts for varied texture and taste.