Description
A vibrant and elegant vegetarian dish featuring roasted sweet potato and beet slices layered with creamy burrata, basil pesto, and toasted walnuts.
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
- 1/4 cup basil pesto
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish
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 and roast for 20-25 minutes, until tender and slightly caramelized.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool, then chop roughly.
- To assemble stacks, layer alternating slices of sweet potato and beet on serving plates, spreading a small amount of pesto between each layer.
- Top each stack with a piece of burrata, drizzle with remaining pesto, and sprinkle with toasted walnuts. Garnish with fresh basil leaves and serve immediately.
Notes
You can customize the seasonings to taste.