Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the sweet potatoes on one half of the baking sheet.
4. In the same bowl, toss the beets with another 1 tablespoon of olive oil, salt, and pepper.
5. Spread the beets on the other half of the baking sheet. Roasting separately will help keep their colors distinct.
6. Roast for 30-35 minutes or until both sweet potatoes and beets are tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, prepare the pesto. In a food processor, combine the toasted walnuts, fresh sage, basil leaves, and garlic.
2. Pulse until coarsely chopped.
3. Slowly drizzle in the olive oil while blending until a smooth, thick consistency is achieved.
4. Add Parmesan cheese, salt, and pepper to taste, and pulse again until fully incorporated. Adjust the seasoning as needed.

Step 3: Crisp the Prosciutto

1. Heat a non-stick skillet over medium heat.
2. Add the prosciutto slices in a single layer and cook for 2-3 minutes per side until they’re crispy and golden.
3. Transfer the crispy prosciutto to a paper towel-lined plate to absorb excess oil. Break into pieces once cooled.

Step 4: Assemble the Dish

1. Once the vegetables are roasted, arrange them on a serving platter.
2. Tear the burrata into smaller pieces and scatter over the roasted vegetables.
3. Drizzle the walnut sage pesto generously over the top.
4. Sprinkle with crispy prosciutto pieces and garnish with fresh thyme or microgreens, if desired.

Step 5: Serve and Enjoy!

Serve immediately for the best flavor, or allow to sit at room temperature.