You know those recipes that feel like you’re plating edible art? This is one of them. These sweet potato and beet stacks don’t just taste earthy and satisfying—they look like a rainbow fell in love with a vegetable garden. Layers of roasted beets and sweet potatoes come together with creamy burrata, fresh pesto, and a crunch of toasted walnuts. And can we talk about that color combo? It’s like fall and summer are teaming up to win dinner. Whether you’re feeding guests or just want a moment of ‘look what I made,’ this one delivers. If you love beet recipes, roasted beet recipes, or anything that falls under earthy vegetable recipes and colorful vegetable recipes, this stacked situation is going to make your plate—and your taste buds—pretty happy. We’re diving into layered vegetable dishes with some cozy vibes and flavor-packed realness. Trust me, it’s easier to make than it looks—and a whole lot more fun to eat.

1) Key Takeaways
2) Easy Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts Recipe
3) Ingredients for Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts
4) How to Make Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts
5) Tips for Making Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts
6) Making Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts Ahead of Time
7) Storing Leftover Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts
8) Try these vegetarian mains next
9) Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts
10) Nutrition

1) Key Takeaways

I roast beets and sweet potatoes until tender. I stack them with pesto and creamy burrata. I finish with walnuts for crunch.

The layers bring color and comfort. The flavor leans earthy and bright. The texture hits soft and crisp in one forkful.

Prep stays simple. The look reads special. Guests think we worked all day. We smile and plate another stack.

2) Easy Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts Recipe

On Nancy Cooks we keep sweet potato recipes friendly. I reach for sweet potato recipes when I want color and calm. The method feels relaxed. The food lands rich. The plate looks bold.

I roast, I stack, I spoon pesto, I nudge burrata in place. The walnuts wait for the final shower. The beets anchor the earth. The sweet potatoes bring mellow sweetness. The pesto lifts with herbs.

I wrote this with a real kitchen in mind. Small mess, big flavor. If you like beet recipes or roasted beet recipes you will feel at home here. The dish sits in the lane of vegetable stack recipes and layered vegetable dishes that feel warm and easy.

3) Ingredients for Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts

Sweet potatoes I slice them thin. The rounds roast fast. The edges turn golden and sweet.

Beets I peel and slice. The color runs deep. The taste brings that grounded note we crave.

Olive oil I coat each slice with a light brush. The heat treats every side well.

Salt and black pepper I season in layers. The flavor builds as we go.

Basil pesto I use a fresh jar or a quick batch. The herbs cut through the roots.

Burrata I tear it gently. The cream pools and covers gaps between slices.

Walnuts I toast them. The crunch lands late and keeps each bite lively.

Fresh herbs I add basil leaves or thyme sprigs. The plate looks alive.

4) How to Make Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts

Step one Heat the oven to 200 C. Line two trays with parchment. Spread the slices in single layers.

Step two Brush with oil. Season with salt and pepper. Slide the trays onto the middle rack.

Step three Roast until tender. The sweet potatoes turn golden. The beets soften yet keep shape.

Step four Cool the trays for a few minutes. Set plates on the counter. Start the stacks with a beet slice.

Step five Add a sweet potato slice. Spoon a small coat of pesto. Repeat the layers to the height you like.

Step six Tear burrata over the top. Sprinkle walnuts. Finish with herbs. Serve warm or room temp.

5) Tips for Making Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts

Thin, even slices cook best. I use a sharp knife. A mandoline works if you like. The stacks sit taller with neat rounds.

Salt early and lightly. Season again at the end. Each layer tastes better. The pesto carries salt too so go easy.

For a nod to recipes with sweet potato swap pesto with a lemon herb yogurt. For crunch keep the walnut pieces small. For pesto burrata fans add extra spoonfuls under the cheese.

6) Making Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts Ahead of Time

Roast the beets and sweet potatoes a day ahead. Chill them in shallow containers. Keep sheets of parchment between layers.

Warm the slices in a low oven. Stack just before serving. Spoon pesto at the table so the color stays bright.

This plan fits easy sweet potato dinners on busy nights. Burrata waits in the fridge. Walnuts sit toasted in a jar. Assembly takes minutes.

7) Storing Leftover Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts

Leftovers live well. Place stacks in a snug container. Add parchment between layers to protect the shape.

Hold the walnuts back until serving. Reheat in a low oven. Add fresh pesto for lift and color.

For sweet potato dish ideas turn cold stacks into a bowl. Cut the layers. Toss with greens and lemon. Lunch feels sorted.

8) Try these vegetarian mains next

9) Sweet Potato and Beet Stacks with Pesto Burrata and Walnuts