Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

• Peel the beets and sweet potatoes. Slice them into 1/4-inch thick rounds using a sharp knife or mandoline slicer for even cuts.
• In a large mixing bowl, toss the sliced beets and sweet potatoes with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.

Step 3: Roast the Vegetables

• Arrange the sliced beets and sweet potatoes in a single layer on the prepared baking sheets.
• Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 4: Make the Sage Pesto

• In a food processor, combine sage leaves, basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse a few times until finely chopped.
• While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
• Add lemon juice, salt, and pepper. Blend again to combine. Taste and adjust seasoning as needed.

Step 5: Assemble the Layered Stack

• Place a slice of roasted sweet potato on a serving plate, followed by a slice of red beet, and then a slice of golden beet.
• Repeat the layers, alternating the vegetables, until you have a stack approximately 3-4 layers high.
• Gently tear a ball of burrata cheese and place it on top of each stack.

Step 6: Garnish and Serve

• Drizzle the sage pesto over the layered stack and burrata.
• Garnish with fresh arugula, toasted pine nuts (if using), and a sprinkle of freshly cracked black pepper.