Description
A vibrant and visually stunning dish combining roasted sweet potatoes and beets, layered with creamy burrata and fresh pesto.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium beets
- 1 cup pesto (store-bought or homemade)
- 8 ounces burrata cheese
- Olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice the sweet potatoes and beets into 1/4-inch rounds, aiming for uniformity.
- Arrange the sweet potato and beet slices on a baking sheet, ensuring they don’t overlap. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- Layer the roasted slices, alternating between sweet potato and beet rounds.
- Top each stack with pesto and a piece of burrata cheese.
- Garnish with fresh basil leaves before serving warm.
Notes
Make-ahead tips: Prepare the roasted vegetables a day in advance. Customize with different cheeses or herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg