These Sweet Potato Beet Stacks are a colorful and tasty treat! Layers of roasted sweet potatoes and beets are topped with creamy burrata and zesty pesto, making each bite a delight.
Honestly, who knew veggies could look this good on a plate? I enjoy making these stacks for friends—they always impress! Plus, they’re surprisingly easy to whip up for any occasion.
Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes add a sweet, creamy texture. If you’re looking for a different flavor, you can substitute with butternut squash or regular potatoes, though the taste will change.
Beets: Beets provide a lovely earthiness and vibrant color. If you can’t find fresh beets, pick up canned or pre-cooked beets for convenience, but make sure to adjust roasting time.
Basil: Fresh basil is key for that aromatic pesto. If you’re out of basil, you can use spinach or arugula for a different green flavor or even a mix of both.
Pine Nuts: Pine nuts lend a buttery crunch to the pesto. If they’re too pricey or you’re allergic, walnuts or sunflower seeds make a great alternative.
Burrata: Burrata is creamy, but if you can’t find it, fresh mozzarella is a good substitute. You’ll miss out on the creaminess, but it will still taste lovely!
How Do I Make Perfectly Roasted Vegetables?
Roasting sweet potatoes and beets is simple but can be tricky if you want them just right. The goal is to achieve tender, caramelized slices. Follow these tips:
- Preheat your oven thoroughly to 400°F (200°C) for even cooking.
- Ensure the slices are uniform in thickness for even roasting. Use a mandoline if you have one!
- Don’t overcrowd the baking sheets; give each slice space to roast properly.
- Flip halfway through to encourage even caramelization.
Trust me, taking a little time will reward you with delicious, colorful stacks that will wow anyone!
Sweet Potato Beet Stacks with Pesto and Burrata
Ingredients You’ll Need:
For The Vegetable Layers:
- 2 medium sweet potatoes, peeled and cut into 1/4-inch thick rounds
- 2 medium beets, peeled and cut into 1/4-inch thick rounds
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
For The Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/3 cup olive oil (for pesto)
For The Topping:
- 8 oz burrata cheese, drained
- Optional garnish: fresh basil leaves and pine nuts
How Much Time Will You Need?
This dish takes about 15 minutes for preparation and around 30 minutes for roasting. Adding a few minutes for assembling stacks, you can have a beautiful dish ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your vegetables roast perfectly. Prepare two baking sheets by lining them with parchment paper for easy cleanup.
2. Prepare and Roast the Vegetables:
Arrange the sweet potato and beet slices in a single layer on the baking sheets. Drizzle them with olive oil and sprinkle with salt and pepper. Roasting brings out their natural sweetness. Bake the sweet potatoes for about 25-30 minutes, flipping them halfway through. The beets should roast for a similar amount of time.’
3. Make the Pesto:
While the veggies are roasting, grab a food processor! Add in the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse a few times until mixed, then drizzle in olive oil slowly with the processor running until the mixture becomes smooth. Don’t forget to taste and adjust the seasoning with salt and pepper!
4. Assemble the Stacks:
When your roasted veggies are slightly cooled, it’s time to build your stacks! Start by layering a sweet potato slice, followed by a beet slice, and repeat until you reach your desired height. Top each stack with a generous dollop of burrata cheese.
5. Drizzle and Garnish:
Finish off by drizzling some of that flavorful pesto over your stacks. If you’re feeling fancy, add a few extra pine nuts and fresh basil on top for a delightful presentation!
6. Serve and Enjoy:
Your Sweet Potato Beet Stacks are ready to impress! Serve immediately and enjoy the wonderful colors, flavors, and textures!
Can I Use Different Types of Cheese Instead of Burrata?
Absolutely! If burrata isn’t available, fresh mozzarella or even goat cheese would work well. Just keep in mind that goat cheese is tangier, while mozzarella will be less creamy compared to burrata.
How Can I Make This Vegetarian Dish Vegan?
To make this dish vegan, simply swap burrata with a vegan cheese alternative or omit it entirely for a lighter option. You can also try using a cashew cream for a rich flavor without dairy. Make sure your pesto is made with nutritional yeast instead of Parmesan!
Can I Prepare the Pesto in Advance?
Yes! You can make the pesto ahead of time and store it in an airtight container in the fridge for up to a week. To prevent browning, drizzle a little olive oil on top before sealing. Just give it a quick stir before using!
How Do I Store Leftovers?
Store any leftover stacks in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently in the oven at 350°F (175°C) for about 10-15 minutes, or microwave in short bursts. Keep in mind that the texture may change slightly, especially with the burrata.
