Sweet Potato Rounds w/ Burrata & Sage Pesto

For Sweet Potato Rounds

• 2 medium sweet potatoes (sliced into ½-inch rounds)
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Roasted Beets:

• 2 medium beets (peeled and sliced)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Walnut Sage Pesto:

• ½ cup fresh sage leaves
• 1/2 cup toasted walnuts plus more for garnish
• 1 clove garlic
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 1/4 cup water

1 ball burrata cheese (torn into pieces)

Garnish: chopped toasted walnuts, fresh parsley, and a sprinkle of paremsan