Earthy Color, Creamy Dream: A Stacked Oven-Glow Treat
I love a recipe that looks like a tiny art piece on the plate—layers of vibrant roots, glossy pesto, and that dreamy burrata sitting like a little clouds of richness. These Sweet Potato and Beet Stacks with Pesto and Burrata are exactly that: a showstopper that’s surprisingly simple, seasonal, and deeply satisfying. They’re the kind of dish that makes you feel accomplished with every bite, without spending hours in the kitchen.
Each bite balances earthy sweetness, bright greens, and creamy cheese in a little tower you can assemble right before serving. They’re perfect for a dinner for two or a small gathering, and they photograph beautifully for Pinterest—think rich purples, oranges, and the soft white of burrata. Ready to stack your way to a memorable meal? Let’s build these together.
Ingredients
- 2 medium sweet potatoes, scrubbed and sliced into 1/4-inch rounds — Tip: uniform slices roast evenly; swap in parsnips for a different sweetness.
- 2 medium beets, scrubbed and sliced into 1/4-inch rounds — Tip: red beets bleed, so use parchment; you can pre-cook beets to speed up the process.
- 1/2 cup pesto (store-bought or homemade) — Tip: a bright basil pesto pairs best with burrata; for a nut-free version, use seed-based pesto.
- 1 ball burrata cheese (about 8 oz) — Tip: let burrata come to room temperature for a creamier interior when you cut into it.
- 2 tablespoons extra-virgin olive oil — Tip: helps with roasting and adds a gloss to the stack.
- 1/2 teaspoon flaky sea salt (adjust to taste) — Tip: pesto can add salt, so season gradually.
- 1/4 teaspoon freshly ground black pepper — Tip: grind just before using for a brighter aroma.
- Fresh basil leaves, for garnish — Tip: tear rather than cut to preserve aroma and color.
- Optional finishing: balsamic glaze, toasted pine nuts, lemon zest — Tip: a light drizzle or zest brightens flavors without overpowering the pesto.
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment for easy cleanup.
- Toss the sweet potato rounds with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper. Do the same with the beet rounds on the second sheet. Roast for 20–25 minutes, flipping once, until tender and edges are lightly caramelized.
- While the veggies roast, lay out cooled rounds on a board. You’re building mini towers, so think in layers: beet, pesto, sweet potato, pesto, beet, etc. The exact number of layers is up to you, but aim for 3–4 rounds per stack with a top layer of beet or sweet potato for stability.
- Assemble each stack on a baking sheet: spread a thin dab of pesto on a beet round, lay a sweet potato round on top, repeat, then finish with a final round. Place burrata on top of each stack, gently spreading the creamy center over the peak.
- Pop the arranged stacks back in the oven for 4–6 minutes, just to warm the burrata and soften the cheese a touch. If you like a melted, slightly oozing top, switch to broil for 1–2 minutes watching closely.
- Remove from the oven, let rest for 1–2 minutes, then garnish with fresh basil and a light drizzle of olive oil. If using, add a tiny drizzle of balsamic glaze and a sprinkle of pine nuts for crunch.
Tips & Variations
- Make ahead: roast the vegetables a day ahead. Assemble the stacks just before guests arrive and add burrata at the last minute for a fresh, silky finish.
- Vegan option: use a dairy-free burrata alternative or omit burrata and top with a dollop of almond or cashew cream just before serving.
- Flavor twists: swap basil pesto for kale or cilantro pesto if you want a different herb profile; add a pinch of chili flakes to the pesto for a gentle heat.
- Texture play: add toasted nuts or seeds between layers for crunch, or include a thin slice of roasted zucchini for variation.
- Gluten-free: naturally gluten-free as written, just check pesto ingredients if using store-bought.
- Storage and reheating: refrigerate assembled stacks (without burrata) for up to 1 day. Reheat gently in a low oven and add burrata just before serving to keep the center creamy.
Serving Suggestions
Pair these stacks with a bright green salad—think arugula tossed with lemon, olive oil, and a touch of salt. For a heartier meal, serve over cooked farro or quinoa and finish with a fresh lemon vinaigrette. Plate on white or light-colored dishes to let the colors pop, and consider a light garnish of microgreens for visual height.
Snackable, spoon-ready bites pair well with a crisp, acidic side—like a cucumber-tenné salad or a tangy citrus slaw. Want a more robust pairing? A simple roasted chicken breast or grilled salmon complements the earthiness without competing with the pesto and burrata.
FAQs
Can I make these stacks in advance?
Yes. Roast the beets and sweet potatoes ahead of time and store them in the fridge. Assemble the stacks and refrigerate them unassembled, then add burrata and warm briefly in the oven just before serving for best texture and aroma.
How do I keep burrata from turning runny or dry?
Bring burrata to room temperature before assembling (about 20–30 minutes). Place it on top of the stack after the final bake or warm it very gently for a few seconds in the oven to soften without losing structure.
Can I use different vegetables?
Absolutely. Slices of roasted zucchini, parsnip, or carrot rounds can replace or complement the beets and sweet potatoes. Keep slices around 1/4 inch thick for even roasting.
Is this dish gluten-free?
Yes. It’s naturally gluten-free, assuming the pesto you use doesn’t contain gluten-containing additives. If you’re unsure, make pesto at home using fresh basil, pine nuts, olive oil, and parmesan.
What if I want it spicier or brighter?
Add a pinch of red pepper flakes to the pesto or finish with a squeeze of lemon juice or zest to brighten the flavors. A light balsamic glaze drizzle also adds a tangy contrast.
How long do leftovers keep?
Leftovers keep well in the fridge for 1–2 days. Reheat the veggie layers gently in the oven and add burrata just before serving to restore creaminess.
Final Thoughts
These Sweet Potato and Beet Stacks with Pesto and Burrata are a light yet indulgent way to celebrate vegetables. They’re visually striking, incredibly flavorful, and perfect for sharing on Pinterest with a few well-shot photos. Give them a try for your next dinner party, date night, or a cozy weekend meal that feels special without being complicated.
Print
Showstopping Sweet Potato Beet Stacks with Pesto Deluxe
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
Indulge in Sweet Potato and Beet with pestovibrant satisfying and craveworthy a showstopping dinner that comes together in minutes tonight
Ingredients
Instructions
Notes
Earthy Color, Creamy Dream: A Stacked Oven-Glow Treat. Layers of vibrant roots topped with pesto and burrata form a showstopping, seasonal, and deeply satisfying dish: Sweet Potato and Beet Stacks with Pesto and Burrata.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Serving Size: 2 servings
- Sugar: 16 g
- Fat: 60 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 28 g