Ingredients
Scale
- 2 large sweet potatoes, sliced into ½-inch rounds
- 2 medium beets, roasted, peeled & sliced
- 2 (4 oz) balls burrata cheese, cold & drained
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Handful fresh basil, torn
- Sea salt & cracked black pepper, to taste
- 2 tbsp pesto (optional, for layering or drizzling)
- 2 tbsp chopped walnuts (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper; roast for 25 minutes, flipping halfway through for even browning.
- Meanwhile, roast or boil the beets until fork-tender. Once cool enough to handle, peel and slice into ¼-inch rounds.
- Arrange the roasted sweet potato and beet slices into alternating layers, adding a small spoonful of pesto between layers if desired.
- Top each stack with a portion of burrata cheese.
- Drizzle with balsamic glaze, sprinkle with chopped walnuts, and garnish with torn basil leaves.
- Finish with cracked black pepper and serve warm or at room temperature.
Notes
- For extra flavor, use golden and red beets together for a colorful presentation.
- Vegan option: substitute burrata with cashew cream or vegan mozzarella.
- Pairs beautifully with a crisp white wine or sparkling water with lemon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 9g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg
Keywords: sweet potato, beet, burrata, pesto, vegetarian, appetizer