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Golden Beets, Burrata, and Sweet Potato

Golden Beets, Burrata, and Sweet Potato Stacks to Impress

Delight your guests with these Golden Beets, Burrata, and Sweet Potato stacks, an elegant vegetarian dish bursting with flavor and color.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 stacks
Course: Salad
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 medium Sweet Potatoes Slice into uniform rounds for even cooking.
  • 4 medium Golden Beets Can use pre-cooked beets for convenience.
Pesto Ingredients
  • 1/2 cup Fresh Sage Leaves Can swap for fresh basil or arugula.
  • 1/4 cup Fresh Parsley Can replace with cilantro.
  • 1 clove Garlic Roasted garlic for sweeter flavor.
  • 1/2 cup Walnuts Substitute with sunflower seeds for nut-free.
  • 1/4 cup Parmesan Cheese Omit for vegan version or use nutritional yeast.
  • 1/3 cup Olive Oil Avocado oil can be used for a different flavor.
Assembly Ingredients
  • 2 cups Burrata Cheese Alternatives include goat cheese or ricotta.
  • to taste Salt Essential for basic seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 1/4 cup Whole Walnut Halves Optional garnish.
  • 1/4 cup Fried or Fresh Sage Leaves For garnish.
  • 1 tablespoon Drizzle of Olive Oil Enhances flavor.
  • 2 tablespoons Extra Parmesan Cheese Optional for garnish.

Equipment

  • Oven
  • Baking sheet
  • food processor
  • Skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the sweet potatoes into uniform rounds, about 1/4 inch thick. Toss in olive oil, salt, and pepper.
  3. Arrange sweet potato slices in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway.
  4. Toast the walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
  5. In a food processor, combine sage, parsley, garlic, walnuts, Parmesan, and olive oil. Pulse until smooth.
  6. If using fresh golden beets, wrap in foil and roast for about 40–50 minutes until fork-tender.
  7. Assemble stacks starting with sweet potato base, then layer with pesto, burrata, and golden beets.
  8. Garnish with walnut halves, sage leaves, and a drizzle of olive oil. Serve warm or at room temperature.

Nutrition

Serving: 1stackCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 200mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure uniform slices of sweet potatoes for even cooking. Drain burrata well to prevent sogginess. Taste for seasoning balance.

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