Delicious Sweet Potato & Beet Stacks with Creamy Burrata

Experience the vibrant flavors and textures of Sweet Potato & Beet Stacks that are quick to prepare and perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Healthy, Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stacks

2 medium Sweet Potatoes Can substitute with butternut squash
2 medium Beets Substituting with cooked carrots can work
2 tablespoons Olive Oil Use avocado oil for a different flavor
to taste Salt
to taste Black Pepper
1/2 cup Basil Pesto Substitute with vegan pesto if dairy-free
1 ball Burrata Can use ricotta or vegan cheese alternative
1/4 cup Walnuts Pecans or slivered almonds can be substituted
to garnish Microgreens or Fresh Basil Use any delicate herbs

Equipment

Oven
baking sheet
parchment paper
mixing bowl
Knife
Peeler

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Peel the sweet potatoes and beets, then slice them into half-inch rounds.
In a mixing bowl, gently toss the vegetable slices with olive oil, salt, and black pepper until coated.
Spread the coated slices in a single layer on the prepared baking sheet and roast for 25-30 minutes.
Once cooled, layer the sweet potatoes and beets on a serving platter, adding basil pesto between each layer.
Tear pieces of burrata and drape them over the layered stacks.
Sprinkle walnuts on top and garnish with microgreens or fresh basil.

Nutrition

Serving: 1stackCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 18000IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Allow the stacks to rest for a few minutes after assembling for enhanced flavors.

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