Ingredients
Scale
- 2 medium sweet potatoes (peeled and sliced into ½-inch rounds)
- 2 medium beets (peeled and sliced into ½-inch rounds)
- 2 tablespoons olive oil
- ½ cup basil pesto (store-bought or homemade)
- 2 balls burrata cheese
- ¼ cup chopped toasted walnuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sliced sweet potatoes and beets with olive oil, salt, and pepper in a mixing bowl.
- Spread the vegetables evenly on the baking sheet and roast for 25–30 minutes until tender.
- On a serving plate, layer the roasted sweet potatoes and beets alternately, adding pesto between layers.
- Top with torn burrata pieces and sprinkle with walnuts before garnishing with microgreens or fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stack (150g)
- Calories: 300
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg