Description
A delightful mix of sweet potatoes and beets layered with basil pesto, creamy burrata, and crunchy walnuts for a colorful and flavorful dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and sliced into rounds
- 2 medium beets, cooked or roasted, sliced into rounds
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp basil pesto (homemade or store-bought)
- Burrata cheese (to taste)
- Walnuts (for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato slices with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
- While sweet potatoes are roasting, prepare the beets if not pre-cooked.
- Layer the roasted sweet potato and beet slices alternately on a serving plate.
- Drizzle with basil pesto and top with slices of burrata cheese.
- Sprinkle walnuts on top for added crunch.
- Serve warm or at room temperature.
Notes
Choose fresh vegetables and slice them evenly for the best texture. This dish can be prepared ahead of time and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: sweet potato, beet, pesto, burrata, vegetarian, colorful dish