Step 1: Preheat the Oven and Prepare Vegetables
Preheat your oven to 400°F (200°C). Begin by scrubbing and cutting the sweet potatoes in half lengthwise. Peel the beets and cut them into wedges. Line a large baking sheet with parchment paper.

Step 2: Season and Roast the Sweet Potatoes and Beets
Place the sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly. Place the sweet potatoes cut-side down to ensure they roast evenly and caramelize. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through. Flip the sweet potatoes halfway through roasting to achieve an even golden crust.

Step 3: Prepare the Walnut Sage Pesto
While the vegetables are roasting, prepare the walnut sage pesto. In a food processor, combine the toasted walnuts, fresh sage leaves (or a mix of sage and basil), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper. Pulse to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency. Taste and adjust seasoning if necessary. If the pesto is too thick, add a bit more olive oil or a tablespoon of water to thin it out.

Step 4: Toast the Walnuts
In a small skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until they are golden brown and fragrant. Set aside to cool.

Step 5: Assemble the Dish
Once the sweet potatoes and beets are roasted to perfection, remove them from the oven and allow them to cool slightly. Place each sweet potato half on a serving platter or individual plates. Arrange the roasted beets around the sweet potatoes. Tear the burrata into pieces and gently place them on top of the sweet potatoes. Drizzle everything generously with the walnut sage pesto.

Step 6: Garnish and Serve
Top the dish with the toasted walnuts for a crunchy element, and garnish with fresh sage leaves if desired. Serve immediately while the sweet potatoes and burrata are warm, allowing the flavors to meld beautifully.