Sweet Potato Beet Stacks (Printable Version)
Roasted sweet potatoes and beets layered with pesto, burrata, and walnuts, perfect for a warm or room temperature serving.
# Ingredients Required:
→ Sweet Potato & Beet Stacks
01 -
2 medium sweet potatoes, peeled and sliced into 12 mm rounds
02 -
2 medium beets, peeled and sliced into 12 mm rounds
03 -
30 ml olive oil
04 -
2.5 ml salt
05 -
1.25 ml ground black pepper
→ Additional Ingredients
06 -
120 ml basil pesto, store-bought or homemade
07 -
2 balls burrata cheese
08 -
60 ml chopped toasted walnuts
09 -
Microgreens or fresh basil for garnish (optional)
# Guide to Cooking:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 -
Toss sweet potato and beet rounds with olive oil, salt, and black pepper. Arrange them evenly on the prepared baking sheet.
03 -
Roast the sweet potato and beet slices in the oven for 25 to 30 minutes until tender and slightly caramelized.
04 -
Layer alternating sweet potato and beet slices, spreading basil pesto between each layer. Top with torn burrata cheese, toasted walnuts, and garnish with microgreens or fresh basil if desired.
05 -
Serve the stacks warm or at room temperature for optimal flavor.
# Extra Suggestions:
01 -
Roasting the vegetables until tender enhances their natural sweetness and depth of flavor.