Burrata & Beet Sweet Potato Stacks
These Burrata & Beet Sweet Potato Stacks are a colorful, elegant, and nutritious appetizer or light meal. Roasted sweet potato rounds form the base, layered with earthy roasted beets and crowned with creamy burrata cheese. Finished with balsamic glaze, fresh herbs, and optional crunchy toppings like pistachios or walnuts, this dish is a harmonious blend of sweet, tangy, creamy, and savory flavors.
It’s perfect for entertaining, holiday tables, or any time you want a dish that’s as beautiful as it is delicious.
Time Required
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Roasting Time | 30–35 minutes |
| Assembly | 5–10 minutes |
| Total Time | ~50 minutes |
Ingredients (Serves 4–6)
For the Roasted Vegetables:
2 medium sweet potatoes, peeled and sliced into ½-inch rounds
2 medium red or golden beets, peeled and sliced into ¼-inch rounds
2 tablespoons olive oil
Salt and black pepper, to taste
½ teaspoon smoked paprika (optional)
For the Toppings:
1–2 balls of burrata cheese (8 oz total), torn into pieces
2 tablespoons balsamic glaze (store-bought or homemade)
2 tablespoons chopped fresh basil or mint
1 tablespoon toasted chopped walnuts or pistachios (optional)
Arugula or microgreens (for garnish)
Instructions
Step 1: Roast the Sweet Potatoes & Beets
Preheat oven to 400°F (200°C).
Line two baking sheets with parchment paper.
Toss sweet potato slices with 1 tbsp olive oil, salt, pepper, and optional smoked paprika. Arrange in a single layer on one sheet.
Toss beet slices with the remaining 1 tbsp olive oil, salt, and pepper. Place on the second sheet.
Roast for 30–35 minutes, flipping halfway, until sweet potatoes are tender and slightly caramelized, and beets are soft.
Step 2: Assemble the Stacks
Let veggies cool slightly. On a serving platter or tray, layer:
1 roasted sweet potato slice
1 beet slice
A dollop or chunk of burrata
Drizzle stacks with balsamic glaze.
Sprinkle with chopped herbs, nuts, and arugula or microgreens.
Tips for Success
Uniform Slices: Keep slices even for stacking and cooking consistency.
Separate Roasting: Beets can stain sweet potatoes, so roast separately.
Burrata Handling: Tear burrata gently and add at the last minute for freshness.
Homemade Balsamic Glaze: Simmer balsamic vinegar until thickened with a touch of honey for a DIY version.
Variations
Vegan Version: Use a vegan cheese (like cashew cream or almond ricotta).
Add Protein: Add roasted chickpeas or grilled halloumi for more substance.
Switch the Base: Try roasted polenta rounds or eggplant slices.
Use Goat Cheese: Swap burrata with creamy goat cheese or whipped feta.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — roast the vegetables ahead and assemble just before serving. Burrata is best added fresh.
Q: Do I have to peel the beets and sweet potatoes?
A: Peeling is recommended for texture and appearance, especially for stacking.
Q: Can I serve it cold?
A: Absolutely! It’s delicious warm, room temperature, or chilled — especially as a salad-style appetizer.
Q: Can I make it in air fryer?
A: Yes. Air-fry sweet potato and beet slices at 375°F for 12–15 minutes, flipping once.
Nutrition Information (Per 2–3 stacks, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~8g |
| Fat | ~15g |
| Saturated Fat | ~6g |
| Carbohydrates | ~28g |
| Fiber | ~5g |
| Sugar | ~10g |
| Sodium | ~200mg |
Note: Nutrition varies based on portion size, toppings, and amount of burrata.
Conclusion
These Burrata & Beet Sweet Potato Stacks are a show-stopping dish that’s both nourishing and gourmet. They deliver stunning presentation with minimal effort, and the combination of creamy, sweet, tangy, and earthy is truly crave-worthy. Whether for a holiday platter, a brunch starter, or a creative veggie-forward dinner, they’ll impress every time.