Sweet Potato and Beet Stacks with Pesto and Burrata
Ingredients
- —1 large sweet potato
- —2 cooked beets
- —100 g burrata
- —3 tbsp green pesto
- —30 g walnuts
- —1 tbsp olive oil
- —fresh herbs
- —pepper
- —salt
Instructions
Preheat the oven to 200 °C (390 °F).
Peel the sweet potato and slice it into thick rounds.
Slice the cooked beets into rounds of equal thickness.
Place the sweet potato slices on a baking sheet lined with parchment paper.
Lightly brush with olive oil and season with pepper and salt.
Roast for 20 minutes until golden brown and tender.
Let them cool slightly.
Spread pesto on the sweet potato slices.
Top each with a slice of beet.
Break the burrata into chunks and place on top.
Finish with walnuts and fresh herbs.
Serving Tip
Layered, earthy, and refined. These small stacks combine roasted vegetables with creamy burrata and herby pesto for an elegant vegetarian dish that looks simple but tastes rich. Serve these stacks warm as a sophisticated side dish or vegetarian appetizer.
Storage Tip
You can prepare the sweet potato and beet in advance; assemble the stacks just before serving.