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Sweet Potato and Beet Stacks with Pesto and Burrata

Sweet Potato and Beet Stacks with Pesto and Burrata Bliss

This Sweet Potato and Beet Stacks with Pesto and Burrata recipe is a colorful and nutritious vegetarian dish that impresses with its quick preparation time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stacks
  • 2 cups sweet potatoes sliced into ¼ inch rounds
  • 2 cups beets sliced into ¼ inch rounds
  • 1 cup burrata creamy indulgence
  • ½ cup walnuts toasted and chopped
For the Pesto
  • 1 cup basil pesto or arugula pesto

Equipment

  • mandoline
  • Baking sheet
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Wash and peel the sweet potatoes and beets. Use a mandoline to slice them uniformly into ¼ inch thick rounds.
  2. Preheat your oven to 400°F (200°C). Arrange sweet potato slices on one baking sheet and beet slices on another, ensuring space for even caramelization. Roast for 25–30 minutes.
  3. Once the veggies are slightly cooled, start assembling the stacks with a slice of sweet potato, layer with a beet slice, and top with basil pesto, repeating until completed.
  4. Transfer each stack to a serving plate with a wide spatula. Serve immediately, garnished with walnuts or a drizzle of pesto.

Nutrition

Serving: 1stackCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze slices separately for up to 2 months.

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