Here’s a detailed recipe foruts Sweet Potato & Beet Stacks with Pesto, Burrata & Waln—a vibrant, elegant, and healthy dish that’s perfect as a starter or a light main. I’ll break it down step by step, including roasting, stacking, and finishing touches.
Ingredients
For the vegetables:
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2 medium sweet potatoes
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2 medium beets (red or golden)
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2–3 tbsp olive oil
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Salt and pepper, to taste
For the pesto:
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1 cup fresh basil leaves (or mix basil + parsley)
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1/4 cup walnuts (can toast for extra flavor)
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1/4 cup grated Parmesan cheese
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1 garlic clove
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1/3 cup olive oil
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Salt and pepper, to taste
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Optional: 1 tsp lemon juice for brightness
For assembling:
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1–2 balls of burrata cheese
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1/4 cup walnuts, roughly chopped
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Balsamic glaze or reduction (optional)
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Fresh herbs for garnish (like basil or microgreens)
Instructions
1. Prepare the vegetables
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Preheat your oven to 400°F (200°C).
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Peel the sweet potatoes and beets, then slice them into 1/4-inch thick rounds. Try to make them as even as possible so the stacks hold together.
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Toss the slices with olive oil, salt, and pepper.
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Spread them in a single layer on baking sheets lined with parchment paper.
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Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Make the pesto
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In a food processor, combine basil, walnuts, Parmesan, and garlic. Pulse until finely chopped.
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Slowly drizzle in olive oil while blending until smooth.
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Season with salt, pepper, and optional lemon juice. Adjust to taste.
Tip: If you want a creamier pesto, you can add a spoonful of ricotta or more olive oil.
3. Assemble the stacks
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On a serving plate, layer one slice of roasted sweet potato, then one slice of roasted beet. Repeat until you have 3–4 layers, alternating between sweet potato and beet.
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Spread a small amount of pesto between each layer if desired.
4. Add burrata and walnuts
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Gently place a piece of burrata on top of each stack.
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Sprinkle with roughly chopped walnuts.
5. Finish and serve
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Drizzle with a little balsamic glaze or reduction if you like a touch of sweetness.
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Garnish with fresh basil or microgreens for color.
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Serve warm or at room temperature.
Tips & Variations
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Make it vegan: Use a vegan cheese instead of burrata, or skip the cheese entirely.
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Add texture: Lightly toast the walnuts to bring out their flavor.
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Advance prep: You can roast the vegetables ahead of time and assemble just before serving.
This dish is visually stunning and packed with earthy, sweet, and nutty flavors, with creamy burrata that ties everything together.
If you want, I can also give you a shortcut version for quicker prep that still looks gourmet!
Do you want me to do that?