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Golden Beets, Burrata, and Sweet Potato

Savory Golden Beets, Burrata, and Sweet Potato Stacks to Impress

A stunning appetizer featuring layers of creamy burrata, roasted golden beets, and naturally sweet sweet potatoes, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stacks
  • 3 medium Sweet Potatoes Alternatively, use golden potatoes.
  • 2 medium Golden Beets Pre-cooked beets for convenience.
  • 8 ounces Burrata Cheese Soft goat cheese is a great alternative.
For the Pesto
  • 1 cup Fresh Sage Leaves Can substitute with fresh basil.
  • 1 cup Fresh Parsley Cilantro can be used as a swap.
  • 1 clove Garlic Garlic powder can substitute if fresh is unavailable.
  • 1/2 cup Walnuts Toasted for crunch; use sunflower seeds for nut-free.
  • 1/4 cup Parmesan Cheese Nutritional yeast works for vegan.
  • 1/2 cup Olive Oil Avocado oil can be an alternative.
For Garnishing
  • 1/2 cup Whole Walnut Halves Optional but recommended for texture.
  • 6 leaves Fried Sage Leaves Enhances flavor and presentation.
  • 1/4 cup Additional Parmesan Finishing touch for umami.
  • 2 tablespoons Extra Olive Oil Drizzle for richness.

Equipment

  • Oven
  • baking sheet
  • Food processor
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Slice sweet potatoes into half inch rounds. Toss with olive oil, salt, and pepper, and arrange on a baking sheet. Roast for 25-30 minutes.
  3. Toast walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant. Allow to cool.
  4. In a food processor, combine sage, parsley, garlic, walnuts, Parmesan, and olive oil. Pulse to a slightly textured paste.
  5. Roast golden beets wrapped in foil for 35-40 minutes at 400°F (200°C) until tender, or use pre-cooked beets.
  6. Layer roasted sweet potato, walnut sage pesto, burrata, and a slice of beet to create stacks. Press a walnut half into each stack.
  7. Garnish with fried sage leaves and extra Parmesan. Drizzle with olive oil if desired. Serve warm or at room temperature.

Nutrition

Serving: 1stackCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

These stacks can be served warm or at room temperature. They are perfect for gatherings or a cozy night in.

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