Sweet Potato Beet Stacks Pesto

These Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts bring restaurant style to your table without the fuss. Roasted slices of sweet potato and beets get layered with fragrant pesto creamy burrata and a sprinkle of toasted walnuts for a dish that looks truly special yet comes together with ease. Perfect for impressing guests or treating yourself to a colorful nutritious vegetarian meal.

Roasting the vegetables fills your kitchen with the best cozy aroma and I love how the chewy roasted beets and velvety sweet potatoes balance the rich burrata My family always requests this for special occasions and it never fails to wow guests

Ingredients

• Sweet potatoes: add creamy sweetness and vibrant color Choose firm smooth potatoes for easy slicing
• Beets: bring earthy flavor and a pop of jewel tone color Look for beets that are heavy and unblemished for best results
• Olive oil: helps the vegetables roast evenly and enhances flavor A robust extra virgin variety adds depth
• Salt and black pepper: highlight the natural vegetable flavors Use flaky sea salt and freshly cracked pepper if possible
• Basil pesto: adds a herby garlicky punch Homemade or a high quality store bought option both work beautifully Choose pesto with bright green color for freshest taste
• Burrata cheese: lends a luscious creamy center Try to choose burrata that feels heavy with no dryness on the outside for best texture
• Toasted walnuts: offer crunch and a buttery finish Toast lightly in a dry pan for richer flavor and watch closely to avoid burning
• Microgreens or fresh basil leaves: are perfect for that finishing fresh touch Opt for crisp lively greens for garnish

Instructions

Preheat the Oven:

Get your oven hot by setting it to four hundred degrees Fahrenheit about two hundred Celsius Line a baking sheet with parchment to keep vegetables from sticking This step ensures even roasting and easy clean up

Prepare and Roast the Vegetables:

Peel your sweet potatoes and beets Slice them into half inch rounds Do your best to make them the same thickness for even cooking Toss the slices in olive oil salt and pepper until well coated Arrange them in a single layer on your prepared sheet Roast for twenty five to thirty minutes flipping halfway through You are looking for golden edges on the sweet potatoes and fork tender beets

Build the Stacks:

Once your veggies are cool enough to handle start layering Alternate slices of sweet potato and beet using about three to four slices total per stack Dab a little pesto between layers to make the flavors pop Stack until each has a sturdy tower

Add Cheese and Crunch:

Tear the burrata into big rustic pieces and crown each stack Place some toasted walnuts on top for a nutty shot of flavor The burrata should gently melt from the warmth of the veggies creating a sauce

Garnish and Serve:

Scatter microgreens or basil leaves over the stacks To finish you can drizzle a touch more olive oil or a hint of balsamic if you like Serve these just warm or at cool room temperature for best texture

I always look forward to the creamy burst of burrata with the herbal whisper of pesto My daughter calls this our rainbow stack and asks for it on her birthday every year It is one of those dishes that feels truly celebratory

Storage Tips

You can roast the sweet potatoes and beets up to two days ahead Cool and store them in airtight containers in the fridge Assemble the stacks just before serving Leftovers store well in the refrigerator for a day though the burrata is best eaten fresh If you need to serve the next day simply rewarm the veggies and stack again

Ingredient Substitutions

If burrata is not available try fresh mozzarella or even dollops of ricotta For nut allergies sunflower seeds provide crunch without the worry Use golden beets for a sweeter flavor or try Japanese sweet potatoes for a purplish hue

Serving Suggestions

These work as a first course for a dinner party but just as easily as a lunch with crusty bread Pair with a bright salad of greens or serve alongside grilled fish for heartier appetites Tiny stacks on crostini make stunning cocktail bites

Cultural and Seasonal Context

Root vegetables like beets and sweet potatoes have long histories in fall and winter cuisine across Europe and North America Burrata and pesto bring Italian influences together with the earthiness of the vegetables making this a true fusion of seasonal comfort and vibrant Mediterranean freshness

Seasonal Adaptations

Try swapping in roasted butternut squash for sweet potatoes in the autumn In summer use ripe heirloom tomato slices instead of beets for a juicy stack Roast parsnip rounds with a hint of rosemary for cold weather cheer

Success Stories

Last Thanksgiving I made double batches and the entire platter disappeared before the turkey was carved Friends raved about the unexpected combination Some have told me they now make it for their meat free guests during the holidays

Freezer Meal Conversion

Roasted beets and sweet potatoes can be frozen in layers Store flat in a freezer bag When you are ready to serve defrost reheat in the oven and assemble with your favorite pesto and burrata Fresh herbs and cheese are best added just before plating for optimal flavor

Bring a little restaurant magic to your table with these beautiful stacks. Every colorful bite is a celebration—enjoy and share with those you love.

Common Recipe Questions

→ How do I get perfectly roasted sweet potatoes and beets?

Slice them evenly to ½-inch thickness, toss with olive oil, salt, and pepper, and roast at 400°F until they're fork tender and lightly caramelized, usually about 25–30 minutes.

→ What kind of pesto works best for this dish?

Classic basil pesto pairs well thanks to its herbal and garlicky flavor, but you can experiment with arugula or kale pesto for variety.

→ Can I make this dish ahead of time?

You can roast the vegetables ahead and assemble the stacks just before serving. Add burrata and walnuts at the last moment for best texture.

→ Are there alternative cheeses to burrata?

Fresh mozzarella or soft goat cheese are great substitutes if burrata is unavailable, though each brings a slightly different flavor profile.

→ How should I serve these stacks?

Serve them warm or at room temperature, garnished with microgreens or fresh basil, as an appetizer, side, or vegetarian main.

→ What nuts can I use instead of walnuts?

Pecans, hazelnuts, or even almonds can be substituted for walnuts, offering new textures and flavors for your stack.