Showstopping Sweet Potato Beet Stacks with Pesto Deluxe
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Author:admin
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
Scale
2 medium sweet potatoes, sliced into 1/4-inch rounds
2 medium beets, sliced into 1/4-inch rounds
1/2 cup pesto (store-bought or homemade)
8 oz burrata cheese
2 tablespoons extra-virgin olive oil
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
Fresh basil leaves, for garnish
Optional finishing: balsamic glaze, toasted pine nuts, lemon zest
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 are 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.
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.
