Ingredients
Scale
- 2 medium sweet potatoes (peeled and sliced into ½-inch rounds)
- 2 medium beets (peeled and sliced into ½-inch rounds)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto (store-bought or homemade)
- 2 balls burrata cheese
- ¼ cup chopped toasted walnuts
- Microgreens or fresh basil (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds in olive oil, salt, and pepper; repeat for beet rounds.
- Roast both vegetables on the prepared baking sheet for 25–30 minutes until tender.
- Assemble stacks by alternating sweet potato and beet slices on a serving platter, adding pesto between layers.
- Top with torn burrata cheese and sprinkle with chopped walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg