Description
Colorful roasted sweet potato and beet stacks layered with creamy burrata and basil pesto for a cozy, elegant vegetarian dish.
Ingredients
2 medium sweet potatoes, peeled and sliced
3 medium beets, peeled and sliced
3 tbsp olive oil
Salt and pepper to taste
6 oz burrata cheese
1/4 cup basil pesto
Optional: balsamic glaze and fresh herbs for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheets with parchment.
2. Toss sliced sweet potatoes and beets in olive oil, salt, and pepper.
3. Roast 25–30 minutes, flipping halfway, until tender.
4. Let cool slightly before assembling.
5. Stack alternating slices of beet and sweet potato with burrata in between.
6. Drizzle with pesto and optional balsamic glaze.
7. Garnish with fresh herbs and serve warm or at room temperature.
Notes
Keep roasted veggies separate if using red and golden beets.
Use fresh burrata for creamy texture.
Pesto can be homemade or store-bought.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean