Sweet Potato and Beet Stacks with Pesto and Burrata – Cozy, Bright & Beautiful

Hello, I’m Sam. Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to dishes, easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine.

These Sweet Potato and Beet Stacks with Pesto and Burrata are a beautiful mix of earthy, creamy, and fresh flavors. Roasted slices of beet and sweet potato are layered with soft burrata and topped with a drizzle of basil pesto. The colors are stunning, and the flavor combination is balanced and deeply satisfying.

If you enjoy simple, vibrant dishes, you might also like my Roasted Beet Blue Cheese Towers with Pear & Balsamic Glaze or my Honey-Roasted Pears with Mascarpone and Cranberry Drizzle. Both share that same calm rhythm of cooking, warm, steady, and rewarding.

Why This Recipe Works

• Uses simple, wholesome ingredients
• Naturally gluten-free and vegetarian
• Gorgeous color and presentation
• Balances earthy, creamy, and herbal flavors
• Easy to prep ahead
• Elegant enough for gatherings, simple enough for lunch

Ingredient Breakdown

Sweet potatoes – Add natural sweetness and a hearty base for the stacks. Choose medium-sized ones for even slicing.

Beets – Provide earthy flavor and striking color contrast. Both golden and red beets work beautifully.

Olive oil – Helps the vegetables roast evenly and caramelize slightly.

Salt & pepper – Bring out natural flavor and balance sweetness.

Burrata – The creamy centerpiece; its soft texture contrasts the roasted vegetables perfectly.

Basil pesto – Adds bright, herbal notes that tie everything together. Homemade or store-bought both work well.

Balsamic glaze (optional) – A small drizzle enhances flavor and presentation with tangy sweetness.

Fresh herbs (optional) – Basil or microgreens for a simple garnish.

Step-by-Step Method

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Peel and slice the sweet potatoes and beets into ¼-inch rounds. If using both red and golden beets, keep them separate to prevent color bleeding.

Toss the slices with olive oil, salt, and pepper until lightly coated. Spread them evenly on the baking sheets.

Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized around the edges.

While the vegetables roast, prepare your pesto. If using homemade, blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and a squeeze of lemon juice until smooth.

Once the beets and sweet potatoes are done, let them cool slightly.

To assemble, start with a slice of sweet potato as the base. Add a slice of beet, then a spoonful of burrata, and drizzle lightly with pesto. Continue stacking layers, alternating colors for a beautiful effect.

Finish each stack with a small dollop of pesto and a sprinkle of herbs or a few drops of balsamic glaze.

Serve warm or at room temperature.

Helpful Tips

• Slice evenly for balanced stacks that hold shape.
• Keep roasted veggies separate if using red and golden beets to avoid staining.
• Warm the burrata slightly before serving for the best creamy texture.
• Use homemade pesto if possible, it adds a fresh, bright flavor that complements the roasted vegetables.
• Add crunch with toasted nuts or seeds on top for extra texture.

Serving Suggestions

These Sweet Potato and Beet Stacks work well as a side dish, appetizer, or even a light vegetarian main.

Serve them next to something hearty like my Cheesy Chicken Potato Casserole or Creamy Cheddar Potato Chowder for a cozy, balanced meal.

If you’re preparing a seasonal spread, pair them with Honey-Roasted Pears with Mascarpone and Cranberry Drizzle for a sweet finish that matches the warmth of the dish.

They also shine on a simple lunch plate with Homemade Sandwich Bread and a drizzle of extra pesto on the side.

Storage & Make-Ahead

Store leftover roasted vegetables in separate airtight containers for up to three days.
Assemble just before serving for the best texture.

Pesto will keep in the fridge for about a week, just add a little olive oil on top to keep it fresh.

If preparing for guests, roast the veggies in advance, refrigerate, and reheat at 350°F for 10 minutes before layering with burrata.

FAQs

Can I substitute the burrata?
Yes, fresh mozzarella or goat cheese works nicely, though burrata offers a creamier texture.

Can I use pre-cooked beets?
Absolutely, just slice and warm them before assembling.

Can I make it vegan?
Use vegan pesto and swap burrata for cashew cheese or whipped plant-based ricotta.

Can I grill instead of roast?
Yes, lightly grill the slices over medium heat for a smoky flavor and char marks.

Conclusion

These Sweet Potato and Beet Stacks with Pesto and Burrata are a bright, comforting dish that feels both nourishing and special. The colors alone make it inviting, but the flavor combination, earthy roots, creamy cheese, and fresh basil, brings it to life.

It’s the kind of dish that looks impressive but comes together calmly, step by step. Serve it as a light meal or side, and enjoy the quiet satisfaction of something simple made beautifully.