Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato halves and beet quarters on the prepared baking sheet.
3. Drizzle olive oil over the vegetables, ensuring they are evenly coated. Season with salt, freshly ground black pepper, and sprinkle with fresh thyme leaves.
4. Roast the sweet potatoes and beets for about 40-45 minutes, or until fork-tender and caramelized around the edges, flipping the beets halfway through for even roasting. Remove from the oven and let cool slightly.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, make the pesto. In a food processor, add the fresh sage leaves, basil leaves, toasted walnuts, and garlic cloves.
2. Pulse until the mixture is finely chopped but not overly processed.
3. Add the grated Parmesan cheese and lemon juice. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (add more oil if needed for a smoother texture).
4. Season the pesto with salt and freshly ground black pepper to taste, then set aside.

Step 3: Assemble the Dish

1. Arrange the roasted sweet potatoes and beets on a large serving platter.
2. Tear the burrata into pieces and place them over the warm vegetables. The heat from the roasted vegetables will gently soften the burrata, enhancing its creamy texture.
3. Spoon generous dollops of walnut sage pesto over the dish.
4. Garnish with fresh microgreens or arugula for a touch of brightness and a burst of flavor. Scatter some chopped toasted walnuts over the top for added crunch.
5. Drizzle a bit of extra olive oil over the entire dish for a glossy finish.