Description
A stunning vegetarian appetizer or side dish featuring roasted sweet potato and beet rounds, layered with pesto, creamy burrata, and crunchy walnuts.
Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 medium beets, sliced into 1/4-inch rounds
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup pesto (store-bought or homemade)
- 8 oz burrata cheese
- 1/2 cup walnuts, toasted and chopped
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F.
- 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 golden.
- Let cool slightly.
- On a serving plate, layer a sweet potato round, then a beet round, a dollop of pesto, and a piece of burrata. Repeat to form stacks.
- Top with walnuts and fresh basil. Serve warm or at room temperature.
Notes
Can be made ahead and assembled just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 10g