Name: Sweet Potato & Beet Stacks with Burrata & Walnut Crunch
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 ball burrata cheese; 1/2 cup walnuts, chopped; 2 tbsp olive oil; 1 tbsp honey; 1 tsp fresh thyme leaves; Salt and black pepper to taste; Balsamic glaze for drizzling

Description

A vibrant, elegant vegetarian dish featuring roasted sweet potato and beet slices layered with creamy burrata and a savory walnut crunch.

Ingredients

Scale

For the Crust:

2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
2 medium beets, peeled and sliced into 1/4-inch rounds
1 ball burrata cheese
1/2 cup walnuts, chopped
2 tbsp olive oil
1 tbsp honey
1 tsp fresh thyme leaves
Salt and black pepper to taste
Balsamic glaze for drizzling

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with olive oil, salt, and pepper. Arrange on baking sheets in a single layer and roast for 20-25 minutes, until tender and slightly caramelized.
While vegetables roast, toast walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes. Stir in honey and thyme, cook for 1 minute more, then remove from heat.
To assemble stacks, layer alternating slices of sweet potato and beet on plates. Top each stack with a portion of burrata, then sprinkle with the walnut crunch.
Drizzle with balsamic glaze and serve immediately.

Notes

You can customize the seasonings to taste.