Sweet Potato Beet Stacks Pesto (Print-Friendly Format)
Colorful sweet potato and beet layers paired with pesto, burrata, and walnuts deliver bold flavor and texture.
# Ingredients You’ll Need:
→ Roasted Vegetables
01 -
2 medium sweet potatoes, peeled and sliced into 1.25 cm rounds
02 -
2 medium beets, peeled and sliced into 1.25 cm rounds
03 -
2 tablespoons olive oil
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon ground black pepper
→ Assembly & Garnishes
06 -
120 ml basil pesto
07 -
2 balls burrata cheese
08 -
30 grams toasted walnuts, chopped
09 -
Microgreens or fresh basil, for garnish (optional)
# How to Make It:
01 -
Set oven to 200°C and arrange a sheet of parchment paper on a baking tray.
02 -
Toss sweet potato and beet slices with olive oil, salt, and black pepper. Spread them in a single layer on the prepared baking sheet and roast for 25–30 minutes or until tender, flipping once halfway through.
03 -
Layer roasted sweet potato and beet rounds, alternating slices and spreading a spoonful of pesto between each layer. Arrange stacks on serving plates.
04 -
Tear burrata into large pieces and place atop each stack. Sprinkle with toasted walnuts and garnish with microgreens or fresh basil, if using.
05 -
Present stacks immediately, warm or at room temperature.
# Extra Tips:
01 -
Golden beets provide a milder flavour and striking colour variation.
02 -
A drizzle of balsamic glaze intensifies the dish's depth and visual appeal.