Layered Roasted Beet and Sweet Potato Stack with Burrata & Sage Pesto Recipe

This Layered Roasted Beet and Sweet Potato Stack with Burrata & Sage Pesto is an elegant, show-stopping dish perfect for special occasions, holidays, or whenever you want to impress your guests. The earthy flavors of roasted beets and sweet potatoes pair beautifully with the creamy burrata, while the aromatic sage pesto adds a fragrant, herbaceous touch. This vegetarian dish is not only visually stunning with its vibrant layers but also packed with nutrients and flavor. Whether you’re serving it as a side dish, appetizer, or main course, this recipe is sure to be a crowd-pleaser.

Ingredients

For the Layered Stack:

  • 2 medium-sized red beets, peeled and sliced into 1/4-inch rounds
  • 2 medium-sized golden beets, peeled and sliced into 1/4-inch rounds
  • 2 medium-sized sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

For the Sage Pesto:

  • 1/2 cup fresh sage leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup pine nuts (or walnuts for a budget-friendly option)
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Juice of 1/2 lemon

For Assembly:

  • 2 balls of burrata cheese
  • Fresh arugula, for garnish
  • Toasted pine nuts, for garnish (optional)
  • Freshly cracked black pepper

Preparation

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

  • Peel the beets and sweet potatoes. Slice them into 1/4-inch thick rounds using a sharp knife or mandoline slicer for even cuts.
  • In a large mixing bowl, toss the sliced beets and sweet potatoes with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.

Step 3: Roast the Vegetables

  • Arrange the sliced beets and sweet potatoes in a single layer on the prepared baking sheets.
  • Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 4: Make the Sage Pesto

  • In a food processor, combine sage leaves, basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse a few times until finely chopped.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
  • Add lemon juice, salt, and pepper. Blend again to combine. Taste and adjust seasoning as needed.

Step 5: Assemble the Layered Stack

  • Place a slice of roasted sweet potato on a serving plate, followed by a slice of red beet, and then a slice of golden beet.
  • Repeat the layers, alternating the vegetables, until you have a stack approximately 3-4 layers high.
  • Gently tear a ball of burrata cheese and place it on top of each stack.

Step 6: Garnish and Serve

  • Drizzle the sage pesto over the layered stack and burrata.
  • Garnish with fresh arugula, toasted pine nuts (if using), and a sprinkle of freshly cracked black pepper.

COOKING Notes

  • Uniform Slices: Using a mandoline slicer will help ensure even slices, leading to uniform cooking.
  • Roasting Tips: Keep an eye on the vegetables while roasting, as thinner slices may cook faster. Flip the slices halfway through to ensure even browning.
  • Pesto Storage: Sage pesto can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in an ice cube tray for up to a month.

Serving Suggestions

  • Serve the Layered Roasted Beet and Sweet Potato Stack as a stunning appetizer or alongside a main course like grilled chicken or roasted fish.
  • For a complete vegetarian meal, pair it with a fresh green salad and crusty bread.
  • The creamy burrata adds richness, making it perfect for a holiday dinner or a fancy brunch.

Tips

  • Beet Staining: Wear gloves while handling beets to avoid staining your hands.
  • Cheese Substitution: If you can’t find burrata, fresh mozzarella or goat cheese will work well as alternatives.
  • Herb Variations: If sage is not available, you can substitute with more basil or parsley for the pesto.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutritional Information (Per Serving)

  • Calories: 380
  • Protein: 10g
  • Carbohydrates: 28g
  • Fat: 28g
  • Sodium: 420mg
  • Fiber: 6g
  • Sugar: 10g

Conclusion

This Layered Roasted Beet and Sweet Potato Stack with Burrata & Sage Pesto is a delightful, colorful dish that highlights the natural sweetness of root vegetables paired with the creamy, indulgent burrata and the herbal notes of sage pesto. The combination of textures and flavors makes it a perfect addition to any dinner table. Impress your guests with this beautiful, delicious recipe that’s as pleasing to the eye as it is to the palate.

Print
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Layered Roasted Beet and Sweet Potato Stack with Burrata & Sage Pesto Recipe


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Layered Stack:

  • 2 medium-sized red beets, peeled and sliced into 1/4-inch rounds
  • 2 medium-sized golden beets, peeled and sliced into 1/4-inch rounds
  • 2 medium-sized sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

For the Sage Pesto:

  • 1/2 cup fresh sage leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup pine nuts (or walnuts for a budget-friendly option)
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Juice of 1/2 lemon

For Assembly:

  • 2 balls of burrata cheese
  • Fresh arugula, for garnish
  • Toasted pine nuts, for garnish (optional)
  • Freshly cracked black pepper

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

  • Peel the beets and sweet potatoes. Slice them into 1/4-inch thick rounds using a sharp knife or mandoline slicer for even cuts.
  • In a large mixing bowl, toss the sliced beets and sweet potatoes with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.

Step 3: Roast the Vegetables

  • Arrange the sliced beets and sweet potatoes in a single layer on the prepared baking sheets.
  • Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 4: Make the Sage Pesto

  • In a food processor, combine sage leaves, basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse a few times until finely chopped.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
  • Add lemon juice, salt, and pepper. Blend again to combine. Taste and adjust seasoning as needed.

Step 5: Assemble the Layered Stack

  • Place a slice of roasted sweet potato on a serving plate, followed by a slice of red beet, and then a slice of golden beet.
  • Repeat the layers, alternating the vegetables, until you have a stack approximately 3-4 layers high.
  • Gently tear a ball of burrata cheese and place it on top of each stack.

Step 6: Garnish and Serve

  • Drizzle the sage pesto over the layered stack and burrata.
  • Garnish with fresh arugula, toasted pine nuts (if using), and a sprinkle of freshly cracked black pepper.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 380
  • Sodium: 420mg
  • Protein: 10g

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