These Sweet Potato and Beet Stacks are colorful and delicious! Layers of roasted sweet potatoes and beets come together, topped with creamy burrata and a zingy pesto. Yum!
I love how these stacks look like little works of art on my plate. They’re perfect for impressing guests or just treating myself on a cozy night in! Plus, they taste as good as they look!
Key Ingredients & Substitutions
Sweet Potatoes: These bring a sweet and creamy texture to the stack. If you can’t find sweet potatoes, yams work too, but they have a different taste. I love how sweet potatoes add color and flavor!
Beets: Earthy and vibrant, beets complement the sweetness of the potatoes. If you’re short on time, canned beets can be a quick substitute. Just make sure to drain and rinse them well.
Pesto: Traditional basil pesto is wonderful, but you can swap in spinach or arugula for a twist. Nut allergies? Use sunflower seeds instead of pine nuts!
Burrata: This creamy cheese adds richness. If you can’t find burrata, fresh mozzarella is a good alternative, though it won’t be as creamy.
How Do I Roast Vegetables for the Perfect Texture?
Roasting veggies brings out their natural flavors. Here are some important steps:
- Preheat the oven to a high temperature (400°F or 200°C). This helps them caramelize nicely.
- Spread the slices out in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Drizzle oil, and don’t be shy with the salt and pepper. These seasonings enhance the veggies’ natural taste.
- Turn them halfway through cooking for even browning.
Following these tips ensures tender, caramelized vegetables in your stacks!
Sweet Potato and Beet Stacks with Pesto and Burrata
Ingredients You’ll Need:
For the Stacks:
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch thick rounds
- 2 medium beets, peeled and sliced into 1/4-inch thick rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts as substitute)
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/3 cup olive oil (for pesto)
- Juice of 1/2 lemon
For Assembly:
- 8 oz burrata cheese, torn into pieces
- Optional: fresh microgreens or basil leaves, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 35-40 minutes for roasting. Including assembly time, plan for about 1 hour total. It’s a perfect dish to prepare while prepping for a family dinner or a festive gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, turn your oven to 400°F (200°C) so it’s ready for roasting. Line two baking sheets with parchment paper to make clean-up easier.
2. Prepare the Sweet Potatoes and Beets:
Place the sweet potato slices on one baking sheet and the beet slices on the other. Drizzle both with olive oil and season with salt and pepper. Give them a little toss to coat them evenly!
3. Roast the Vegetables:
Pop the baking sheets in the oven! Roast the sweet potatoes for about 25-30 minutes, flipping them halfway through to get that beautiful caramelization. The beets will need about 30-35 minutes; make sure to flip those too. They should be soft and tender when done!
4. Make the Pesto:
While the veggies are roasting, let’s make the pesto! In a food processor, add the basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt. Pulse it all together while slowly drizzling in the 1/3 cup of olive oil until the mixture is smooth and creamy. Taste and adjust the seasoning to your liking!
5. Assemble the Stacks:
Once the sweet potato and beet slices are roasted and just a little cool, it’s stack time! Start with a slice of sweet potato, add a slice of beet, and repeat until you have a stack that’s about 3-4 layers high!
6. Add Toppings:
Now for the fun part! Top each stack with a spoonful of that delicious pesto, and don’t be shy with the burrata. Add a generous piece on top for that creamy goodness!
7. Garnish and Serve:
If you’d like, finish it off with some fresh microgreens or extra basil leaves for a pop of color. A light drizzle of olive oil over the top enhances the flavors beautifully!
8. Enjoy!
Serve your beautiful stacks right away and get ready to impress. Each bite is a little explosion of flavor! Enjoy your delicious creation!
Frequently Asked Questions
Can I Use Pre-Cooked Beets for This Recipe?
Absolutely! Using pre-cooked or canned beets can save time. Just make sure to drain and rinse them well before layering them in the stacks.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pesto and burrata separate until you’re ready to serve for the best texture.
Can I Make the Pesto Ahead of Time?
Yes, you can prepare the pesto in advance! Store it in the fridge for up to a week in an airtight container. Just remember to drizzle a little olive oil on top to help preserve its color!
What Can I Serve with These Stacks?
These stacks are fantastic on their own, but for a complete meal, consider serving them with a side of quinoa or a light salad. They also pair beautifully with grilled chicken or fish!
