Name: Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Ingredients: 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds; 2 medium beets, peeled and sliced into 1/4-inch rounds; 2 tablespoons olive oil; Salt and black pepper to taste; 1/2 cup basil pesto; 8 ounces burrata cheese; 1/2 cup walnuts, toasted and roughly chopped; Fresh basil leaves for garnish

Description

A vibrant and elegant vegetarian dish featuring layers of roasted sweet potato and beetroot, creamy burrata, nutty walnuts, and a fresh basil pesto.

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
2 tablespoons olive oil
Salt and black pepper to taste
1/2 cup basil pesto
8 ounces burrata cheese
1/2 cup walnuts, toasted and roughly chopped
Fresh basil leaves for garnish

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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 in a single layer on baking sheets.
Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
On serving plates, layer alternating slices of sweet potato and beet to form stacks. Top each stack with a spoonful of pesto, a piece of burrata, and a sprinkle of walnuts. Garnish with fresh basil and serve.

Notes

You can customize the seasonings to taste.