Name: Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts
Ingredients: 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds; 3 medium beets, peeled and sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 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 roasted sweet potato and beet slices layered with creamy burrata, nutty pesto, and toasted walnuts.

Ingredients

Scale

For the Crust:

2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
3 medium beets, peeled and sliced into 1/4-inch rounds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
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 lightly browned. Let cool slightly.
On serving plates, layer alternating slices of sweet potato and beet, spreading a thin layer of pesto between each layer.
Top each stack with a portion of burrata, drizzle with additional pesto, and sprinkle with toasted walnuts and fresh basil.

Notes

You can customize the seasonings to taste.