Grilled Sweet Potato and Beet Stack with Burrata and Fig Rosemary Pesto

Introduction

This Grilled Sweet Potato & Beet Stack with Burrata and Fig Rosemary Pesto is a showstopper that combines sweet, earthy flavors with creamy textures and a unique herbaceous, fruity twist. Perfect as a sophisticated appetizer or a hearty side dish, this recipe balances the natural sweetness of roasted vegetables with the creamy, rich burrata cheese, and tops it off with a fresh, aromatic fig and rosemary pesto. Finished with a sprinkle of fresh chives and pomegranate seeds, each bite offers a vibrant mix of flavors and colors. Ideal for holiday dinners, gatherings, or any occasion where you want to impress.


Ingredients

For the Grilled Stack:

  • 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
  • 2 medium beets, peeled and sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh burrata cheese

For the Fig Rosemary Pesto:

  • ½ cup dried figs, softened in warm water and chopped
  • 1 small clove garlic
  • ½ cup fresh rosemary leaves, roughly chopped
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts (or walnuts for a more robust flavor)
  • ⅓ cup olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

For the Topping:

  • 2 tablespoons fresh chives, finely chopped
  • ¼ cup pomegranate seeds

Preparation

Step 1: Prepare the Vegetables

  1. Preheat your grill or grill pan to medium-high heat.
  2. Lightly brush the sweet potato and beet slices with olive oil on both sides. Season them with salt and pepper.

Step 2: Grill the Sweet Potatoes and Beets

  1. Place the sweet potato and beet slices directly on the grill grates.
  2. Grill each side for 4-5 minutes or until the vegetables are tender with nice grill marks, but still hold their shape.
  3. Remove from the grill and set aside to cool slightly.

Step 3: Make the Fig Rosemary Pesto

  1. In a food processor, add the softened and chopped figs, garlic, rosemary, basil, parsley, Parmesan cheese, and pine nuts.
  2. Pulse until all ingredients are coarsely blended.
  3. Gradually add the olive oil in a steady stream, blending until you reach a smooth, thick consistency.
  4. Add the balsamic vinegar, and season with salt and pepper to taste. Blend again briefly to incorporate the flavors.

Step 4: Assemble the Stack

  1. Place a slice of grilled sweet potato on a serving plate, followed by a slice of beet.
  2. Top with a spoonful of burrata, letting the cheese spread slightly over the vegetables.
  3. Repeat the stacking layers until you’ve used up your ingredients or achieved the desired stack height, finishing with a dollop of burrata on top.

Step 5: Add the Pesto and Garnishes

  1. Generously spoon the fig rosemary pesto over the top of each stack, allowing it to drizzle down the sides.
  2. Sprinkle the chives and pomegranate seeds over each stack for added flavor and color.

Cooking Notes

  • Softening the Figs: Soak dried figs in warm water for about 10 minutes to soften them and enhance their natural sweetness, making them easier to blend.
  • Choosing Burrata: Use fresh burrata cheese with a soft, creamy center for the best flavor and texture contrast against the earthy vegetables.
  • Grilling Option: If a grill is unavailable, roast the sweet potatoes and beets in the oven at 400°F for 20-25 minutes, flipping halfway.

Serving Suggestions

This Grilled Sweet Potato & Beet Stack is delicious on its own, but you can enhance it by pairing it with:

  • A crisp green salad with lemon vinaigrette.
  • A side of crusty, toasted sourdough bread to soak up the pesto and burrata.
  • Roasted nuts or toasted seeds sprinkled over the top for added crunch.

Tips

  • Pesto Consistency: Adjust the olive oil amount in the pesto to achieve your preferred consistency. For a thicker, creamier pesto, use less oil.
  • Advanced Preparation: Make the fig rosemary pesto a day ahead to let the flavors meld, saving time on the day of assembly.
  • Presentation: Serve on individual plates or a large platter for a communal presentation, making it a beautiful centerpiece.

Prep Time

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Protein: 6g
  • Sodium: 290mg

Conclusion

This Grilled Sweet Potato & Beet Stack with Burrata and Fig Rosemary Pesto combines fresh, seasonal flavors with a striking presentation. Its earthy grilled vegetables and creamy burrata pair wonderfully with the unique fig rosemary pesto, making each bite a delightful blend of sweet, savory, and creamy textures. Garnished with pomegranate seeds and fresh chives, it’s an impressive dish that’s surprisingly easy to make and perfect for special occasions.

Print
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Grilled Sweet Potato and Beet Stack with Burrata and Fig Rosemary Pesto


  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale

For the Grilled Stack:

  • 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
  • 2 medium beets, peeled and sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh burrata cheese

For the Fig Rosemary Pesto:

  • ½ cup dried figs, softened in warm water and chopped
  • 1 small clove garlic
  • ½ cup fresh rosemary leaves, roughly chopped
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts (or walnuts for a more robust flavor)
  • ⅓ cup olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

For the Topping:

  • 2 tablespoons fresh chives, finely chopped
  • ¼ cup pomegranate seeds

Instructions

Step 1: Prepare the Vegetables

  1. Preheat your grill or grill pan to medium-high heat.
  2. Lightly brush the sweet potato and beet slices with olive oil on both sides. Season them with salt and pepper.

Step 2: Grill the Sweet Potatoes and Beets

  1. Place the sweet potato and beet slices directly on the grill grates.
  2. Grill each side for 4-5 minutes or until the vegetables are tender with nice grill marks, but still hold their shape.
  3. Remove from the grill and set aside to cool slightly.

Step 3: Make the Fig Rosemary Pesto

  1. In a food processor, add the softened and chopped figs, garlic, rosemary, basil, parsley, Parmesan cheese, and pine nuts.
  2. Pulse until all ingredients are coarsely blended.
  3. Gradually add the olive oil in a steady stream, blending until you reach a smooth, thick consistency.
  4. Add the balsamic vinegar, and season with salt and pepper to taste. Blend again briefly to incorporate the flavors.

Step 4: Assemble the Stack

  1. Place a slice of grilled sweet potato on a serving plate, followed by a slice of beet.
  2. Top with a spoonful of burrata, letting the cheese spread slightly over the vegetables.
  3. Repeat the stacking layers until you’ve used up your ingredients or achieved the desired stack height, finishing with a dollop of burrata on top.

Step 5: Add the Pesto and Garnishes

  1. Generously spoon the fig rosemary pesto over the top of each stack, allowing it to drizzle down the sides.
  2. Sprinkle the chives and pomegranate seeds over each stack for added flavor and color.

Cooking Notes

  • Softening the Figs: Soak dried figs in warm water for about 10 minutes to soften them and enhance their natural sweetness, making them easier to blend.
  • Choosing Burrata: Use fresh burrata cheese with a soft, creamy center for the best flavor and texture contrast against the earthy vegetables.
  • Grilling Option: If a grill is unavailable, roast the sweet potatoes and beets in the oven at 400°F for 20-25 minutes, flipping halfway.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 320 kcal
  • Sodium: 290mg
  • Protein: 6g

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