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–+ servings
Sweet Potato & Beet Stacks

Sweet Potato & Beet Stacks with Creamy Burrata Bliss

A stunning and nutritious dish, Sweet Potato & Beet Stacks highlight vibrant layers with creamy burrata and nutty walnuts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Sweet Potatoes can substitute with parsnips
  • 2 cups Beets fresh is ideal, but pre-cooked works
For Roasting
  • 2 tablespoons Olive Oil or substitute with avocado oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For Assembly
  • 1 cup Basil Pesto homemade is preferred
  • 8 ounces Burrata or vegan cheese for dairy-free
For Crunch
  • 1/2 cup Toasted Walnuts or substitute with pecans or almonds
For Garnish
  • 1/4 cup Microgreens/Fresh Basil any edible greens work
Optional Addition
  • 2 tablespoons Balsamic Glaze or use honey as a sweet alternative

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Peel and slice sweet potatoes and beets into half-inch rounds, then toss with olive oil, salt, and black pepper.
  3. Arrange vegetable slices in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. Layer the roasted sweet potato and beet slices on a serving plate, interspersing with basil pesto.
  5. Tear burrata into pieces and scatter over stacks, topping with chopped walnuts and garnish with microgreens or fresh basil.
  6. Serve warm or at room temperature, optionally drizzled with balsamic glaze.

Nutrition

Serving: 1stackCalories: 320kcalCarbohydrates: 36gProtein: 8gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 250mgPotassium: 650mgFiber: 6gSugar: 4gVitamin A: 20000IUVitamin C: 15mgCalcium: 200mgIron: 2.5mg

Notes

For best results, serve stacks warm. Prepare vegetables and pesto a day ahead if needed, assembling just before serving.

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