1. Prep the vegetables
Preheat your oven to 200°C (400°F).
Peel the beets and sweet potatoes.
Slice both into even rounds (about 0.5 cm / ¼ inch thick).
2. Roast
Place slices on a lined baking tray.
Drizzle with olive oil and season with salt and pepper.
Toss lightly to coat.
Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
3. Assemble the stacks
On a serving plate, start layering:
Sweet potato slice
Beet slice
Small spoon of pesto
Repeat to create small stacks (2–3 layers each).
4. Add burrata
Tear the burrata into pieces and place over the stacks.
5. Finish
Sprinkle with toasted walnuts.
Add fresh basil leaves
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