Description
A vibrant and elegant vegetarian dish featuring layers of roasted sweet potato and beetroot, topped 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
- 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
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, stirring frequently, until fragrant. Set aside.
- To assemble stacks, layer alternating slices of sweet potato and beet on serving plates. Top each stack with a spoonful of pesto, a piece of burrata, and a sprinkle of toasted walnuts. Garnish with fresh basil leaves and serve immediately.
Notes
You can customize the seasonings to taste.