Introduction

This Beet & Sweet Potato Layered Bake with Burrata and Pistachio Pesto is a visually stunning, nutritious, and mouth-watering dish perfect for any occasion. With vibrant layers of roasted beets and sweet potatoes, topped with creamy, fresh burrata cheese and a rich, nutty pistachio pesto, this recipe is an explosion of flavors and textures. The earthy sweetness of the root vegetables pairs beautifully with the creamy burrata, while the nutty, herby pesto adds a fresh and vibrant note. This dish can be served as a main course or a side dish, making it versatile and suitable for various dietary preferences. Let’s dive into this flavor-packed recipe that’s sure to impress your family and guests.

Ingredients

For the Layered Bake:

• 2 medium-sized red beets, peeled and thinly sliced
• 2 medium-sized golden beets, peeled and thinly sliced
• 2 medium-sized sweet potatoes, peeled and thinly sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 balls of fresh burrata cheese

For the Pistachio Pesto:

• 1 cup fresh basil leaves
• 1/2 cup shelled pistachios
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Preparation

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Peel and thinly slice the red beets, golden beets, and sweet potatoes. Use a mandoline slicer for even, thin slices.
3. Place the sliced vegetables in a large bowl. Drizzle with olive oil, then season with salt, black pepper, dried thyme, and garlic powder. Toss well to coat the slices evenly.

Step 2: Layer the Vegetables

1. Lightly grease a baking dish (9×13 inches or similar size).
2. Start by arranging a single layer of sweet potato slices, followed by a layer of red beets, and then a layer of golden beets.
3. Repeat the process until all the vegetable slices are used up, making sure the layers are compact and evenly distributed.

Step 3: Bake the Vegetables

1. Cover the baking dish with aluminum foil and place it in the preheated oven.
2. Bake for 40 minutes, or until the vegetables are tender.
3. Remove the foil and bake for an additional 10-15 minutes to achieve a slight crispiness on top.

Step 4: Make the Pistachio Pesto

1. While the vegetables are baking, prepare the pistachio pesto. In a food processor, combine basil leaves, shelled pistachios, grated Parmesan cheese, garlic cloves, lemon juice, salt, and pepper.
2. Pulse the mixture until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Taste and adjust seasoning as needed.

Step 5: Assemble the Dish

1. Once the vegetables are done baking, remove the dish from the oven.
2. Tear the burrata balls into pieces and distribute them evenly over the baked vegetable layers.
3. Spoon generous dollops of pistachio pesto over the burrata.

Cooking Notes

• Beet Staining: Beets can stain your hands and cutting boards. Consider wearing gloves or using a plastic cutting board for easy cleanup.
• Consistency: For a smoother pesto, add a bit more olive oil or water until you achieve the desired texture.
• Vegetable Variations: You can substitute the beets and sweet potatoes with other root vegetables like parsnips, carrots, or butternut squash for a different flavor profile.

Serving Suggestions

• Serve this layered bake as a main course with a light, refreshing salad on the side.
• Pair it with grilled chicken or fish for a well-rounded meal.
• For a festive touch, serve this dish during holiday dinners as a beautiful and flavorful vegetarian option.

Tips

• Choose Fresh Burrata: Fresh burrata is key to this recipe. Its creamy texture contrasts beautifully with the roasted vegetables.
• Make Ahead: You can prepare the layered vegetables and bake them ahead of time. Just reheat and add the burrata and pesto before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Prep Time:

20 minutes

Cooking Time:

50-60 minutes

Total Time:

1 hour 20 minutes

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 10g
• Sodium: 450mg
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 6g
• Sugar: 10g

Conclusion

The Beet & Sweet Potato Layered Bake with Burrata and Pistachio Pesto is a delightful, crowd-pleasing dish that’s bursting with flavors and colors. It’s a great way to incorporate more vegetables into your meal while offering a rich, satisfying bite from the burrata and a fresh zing from the pesto. This recipe is versatile, easy to prepare, and perfect for impressing guests at your next dinner party or family gathering. Enjoy this wholesome, layered bake with its exquisite balance of sweet, creamy, and nutty elements.

Beet and Sweet Potato Layered Bake with Burrata and Pistachio Pesto

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

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For the Layered Bake:

• 2 medium-sized red beets, peeled and thinly sliced
• 2 medium-sized golden beets, peeled and thinly sliced
• 2 medium-sized sweet potatoes, peeled and thinly sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 2 balls of fresh burrata cheese

For the Pistachio Pesto:

• 1 cup fresh basil leaves
• 1/2 cup shelled pistachios
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper, to taste

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Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Peel and thinly slice the red beets, golden beets, and sweet potatoes. Use a mandoline slicer for even, thin slices.
3. Place the sliced vegetables in a large bowl. Drizzle with olive oil, then season with salt, black pepper, dried thyme, and garlic powder. Toss well to coat the slices evenly.

Step 2: Layer the Vegetables

1. Lightly grease a baking dish (9×13 inches or similar size).
2. Start by arranging a single layer of sweet potato slices, followed by a layer of red beets, and then a layer of golden beets.
3. Repeat the process until all the vegetable slices are used up, making sure the layers are compact and evenly distributed.

Step 3: Bake the Vegetables

1. Cover the baking dish with aluminum foil and place it in the preheated oven.
2. Bake for 40 minutes, or until the vegetables are tender.
3. Remove the foil and bake for an additional 10-15 minutes to achieve a slight crispiness on top.

Step 4: Make the Pistachio Pesto

1. While the vegetables are baking, prepare the pistachio pesto. In a food processor, combine basil leaves, shelled pistachios, grated Parmesan cheese, garlic cloves, lemon juice, salt, and pepper.
2. Pulse the mixture until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Taste and adjust seasoning as needed.

Step 5: Assemble the Dish

1. Once the vegetables are done baking, remove the dish from the oven.
2. Tear the burrata balls into pieces and distribute them evenly over the baked vegetable layers.
3. Spoon generous dollops of pistachio pesto over the burrata.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes

Nutrition

• Calories: 350
• Sodium: 450mg
• Protein: 10g