Burrata & Beet Sweet Potato Stacks with Walnut-Sage Pesto: A Dish That’s as Delicious as It Is Beautiful
Ingredients
For the Roasted Sweet Potato Slices:
* 2 medium sweet potatoes, peeled and thinly sliced into rounds (about 1/4 inch thick)
* 1 tablespoon olive oil
* Salt and freshly ground black pepper to taste
For the Roasted Beets:
* 2 medium beets, scrubbed and peeled
* 1 tablespoon olive oil
* Salt and freshly ground black pepper to taste
For the Walnut-Sage Pesto:
* 1/2 cup walnuts
* 1/4 cup fresh sage leaves
* 1/4 cup grated Parmesan cheese
* 2 cloves garlic, minced
* 1/4 cup olive oil
* 1 tablespoon lemon juice
* Salt and freshly ground black pepper to taste
For the Assembly:
* 1 (8-ounce) ball burrata cheese, patted dry and torn into smaller pieces
* Fresh sage leaves for garnish
Step-by-Step Instructions : . . .
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Instructions
1. **Prepare the Roasted Sweet Potato Slices:** Preheat oven to 400°F (200°C). Toss the sweet potato slices with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, flipping halfway through, until tender and lightly caramelized. Set aside.
2. **Prepare the Roasted Beets:** While the sweet potatoes are roasting, cut the peeled beets into thin rounds, similar in thickness to the sweet potatoes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread them on a separate baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until tender. Set aside.
3. **Make the Walnut-Sage Pesto:** In a food processor, combine walnuts, fresh sage leaves, Parmesan cheese, and minced garlic. Pulse until finely chopped. With the food processor running, slowly drizzle in 1/4 cup olive oil and lemon juice until a smooth pesto forms. Season with salt and pepper to taste.
4. **Assemble the Stacks:** On individual serving plates, start by placing a roasted sweet potato slice. Top with a piece of burrata, then a roasted beet slice, followed by another sweet potato slice, and so on, alternating between the sweet potato, burrata, and beet, creating a visually appealing stack. Aim for 2-3 layers of each.
5. **Garnish and Serve:** Drizzle each stack generously with the Walnut-Sage Pesto. Garnish with a few fresh sage leaves. Serve immediately.
Short Tips:
* For perfectly even sweet potato and beet slices, use a mandoline.
* Don’t overcrowd your baking sheets when roasting; it can lead to steaming instead of caramelization. Roast in batches if necessary.
* If you don’t have burrata, fresh mozzarella or even a soft goat cheese would also be delicious.
* The walnut-sage pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Drizzle a little olive oil on top before storing to prevent browning.
