Name: Sweet Potato & Beet Stacks with Burrata & Walnut Crunch
Ingredients: 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds; 2 medium beets, peeled and sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and black pepper to taste; 8 ounces burrata cheese; 1/2 cup walnuts, chopped; 1 tablespoon honey; 1/4 cup balsamic glaze; Fresh arugula for serving

Description

Elegant roasted sweet potato and beet stacks layered with creamy burrata and a crunchy walnut topping, drizzled with balsamic glaze.

Ingredients

Scale

For the Crust:

2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
2 medium beets, peeled and sliced into 1/4-inch rounds
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and black pepper to taste
8 ounces burrata cheese
1/2 cup walnuts, chopped
1 tablespoon honey
1/4 cup balsamic glaze
Fresh arugula for serving

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss sweet potato and beet slices with olive oil, thyme, salt, and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes, until tender.
While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Stir in honey and a pinch of salt, then remove from heat.
To assemble stacks, layer alternating slices of sweet potato and beet on plates. Top each stack with a portion of burrata, then sprinkle with the walnut crunch.
Drizzle with balsamic glaze and serve over a bed of fresh arugula.

Notes

You can customize the seasonings to taste.