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.