Sweet Potato Beet Stacks

This Sweet Potato and Beet Stack with Pesto is perfect for anyone looking to bring vibrant colors and fresh flavors to the table without fuss. It feels fancy enough for guests yet is easy to prepare on any weeknight, turning simple roasted veggies into a satisfying main or impressive side.

I started making these stacks when I wanted to use beets in a new way and they quickly became a favorite in our household. The texture and flavor balance is addictive.

Ingredients

• Sweet potatoes: peeled and sliced into rounds because they roast evenly and bring natural sweetness
• Beets: peeled and sliced the same thickness for even cooking and a deep earthy flavor
• Olive oil: for roasting helps develop a golden caramelized crust on the veggies
• Salt and black pepper: to season simply and enhance natural flavors
• Basil pesto: adds herbaceous brightness and richness, store-bought works well but homemade adds freshness
• Burrata cheese: tears melt luxuriously into the stacks, choose fresh burrata with creamy texture for the best experience
• Toasted walnuts: contribute a nutty crunch, toasting them yourself enhances flavor
• Microgreens or fresh basil garnish: bring color and fresh herb notes to finish the dish beautifully

Instructions

Build The Roasting Base:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. You want the heat high enough to caramelize the veggies but not burn them.

Prepare The Veggies:

Peel your sweet potatoes and beets then slice each into half-inch rounds. Even thickness is key so everything cooks through at the same time. Toss these slices gently with olive oil, salt, and pepper making sure every piece is coated lightly but evenly.

Roast Until Tender:

Spread the vegetable slices out in a single layer on the lined baking sheet without crowding. Roast for 25 to 30 minutes until they are tender with some edges caramelized and crisp. Check for doneness by piercing with a fork.

Stack And Layer:

Start building stacks by alternating sweet potato and beet slices on your serving plate. Between each layer, add a generous spoonful of basil pesto to marry the flavors and add moisture.

Add The Finishing Touches:

Top each tower with torn pieces of burrata cheese that will soften and melt slightly over the warm vegetables. Sprinkle chopped toasted walnuts over the top for texture. Finish with microgreens or basil leaves if using for a fresh pop of color and flavor.

Ready To Serve:

These stacks can be enjoyed warm right away or at room temperature which makes them great for entertaining.

I love how the sweetness of the roasted vegetables balances with the fresh herbaceous notes from the pesto. This dish reminds me of long summer dinners when my family would gather around a colorful table, sharing stories and bites of something special yet simple. The walnut crunch adds a lovely earthiness that makes every bite interesting.

Storage Tips

Store any leftover roasted slices separately from cheese and pesto in airtight containers in the fridge. This keeps the veggies sturdy and prevents the cheese from getting soggy. Reheat gently if preferred or enjoy cold on a salad. Assemble stacks fresh for best texture and flavor.

Ingredient Swaps

Try swapping sweet potato for butternut squash or carrot slices for a sweeter profile. Beets can be replaced with golden beets for a milder flavor and brighter color. Use pine nuts or pecans if walnuts are not your favorite.

Serving Ideas

Serve these stacks with a crisp green salad dressed simply with lemon juice and olive oil. They also pair well with crusty bread to soak up any pesto and melted cheese. For a heartier meal add a side of grilled chicken or chickpeas seasoned with smoked paprika.

Seasonal Twists

In colder months add roasted garlic or sage to the pesto for warming flavors. In spring swap basil pesto for a fresh mint or parsley version. Use seasonal microgreens or edible flowers as garnish to showcase whatever is fresh and available.

The layering with pesto is your chance to add moisture and tie the flavors so be generous but not overwhelming.

Frequently Asked Recipe Questions

→ How do I ensure the sweet potatoes and beets cook evenly?

Slice the sweet potatoes and beets into uniform ½-inch rounds to promote even roasting. Toss them with olive oil to help caramelize and check tenderness with a fork before assembling.

→ Can I prepare the pesto ahead of time?

Yes, you can use store-bought or make homemade basil pesto ahead. Keeping it refrigerated ensures freshness and enhances the herbal flavors when layered between the vegetables.

→ What’s the best way to toast walnuts for this dish?

Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned to bring out their natural oils and crunch.

→ Is it better to serve the stacks warm or at room temperature?

This dish works beautifully both warm and at room temperature, allowing the flavors to meld and making it flexible for different serving occasions.

→ Can I substitute burrata with another cheese?

Fresh mozzarella or ricotta can be used as alternatives, offering a creamy texture that complements the roasted vegetables and pesto well.