Description
Elegant and colorful stacks of roasted beets and sweet potatoes layered with creamy whipped cheese and topped with crunchy walnuts.
Ingredients
Scale
For the Crust:
- 2 medium beets, peeled and sliced into 1/4-inch rounds
- 1 large sweet potato, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cream cheese, softened
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1/2 cup walnuts, toasted and chopped
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beet and sweet potato slices with olive oil, salt, and pepper.
- Arrange slices in a single layer on baking sheets. Roast for 20-25 minutes, until tender and slightly caramelized.
- While vegetables roast, whip cream cheese, Greek yogurt, and honey together until smooth and fluffy.
- To assemble stacks, layer alternating slices of beet and sweet potato, spreading a dollop of whipped cheese between each layer.
- Top each stack with chopped walnuts and a sprinkle of fresh thyme. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.