Step 1: Prepare and Grill the Vegetables

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, toss the sweet potato rounds and beet wedges with olive oil, salt, and black pepper.
3. Place the sweet potatoes and beets on the grill. Cook for about 5-7 minutes per side, or until the sweet potatoes are tender and have beautiful grill marks. Beets may take slightly longer, so check and flip them as needed.
4. Once grilled, remove the vegetables from the heat and set them aside to cool slightly.

Step 2: Make the Sage Pesto

1. In a food processor, combine the sage leaves, parsley, Parmesan cheese, walnuts (or pine nuts), and chopped garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides of the bowl as needed.
4. Add lemon juice, salt, and pepper to taste. Pulse a few more times to blend everything well. Adjust seasoning if necessary.

Step 3: Assemble the Salad

1. In a large salad bowl or serving platter, arrange the mixed salad greens as a base.
2. Layer the grilled sweet potatoes and beets over the greens.
3. Drizzle generously with the sage pesto.
4. Sprinkle crumbled goat cheese over the top.
5. If using, add a handful of toasted walnuts or pecans for added texture and flavor.