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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato rounds with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
While the sweet potatoes roast, prepare the walnut sage pesto. In a food processor, blend walnuts, sage, basil, Parmesan, garlic, olive oil, salt, pepper, and lemon juice until smooth. Set aside.
Once the sweet potatoes are done, let them cool slightly, then top each round with a piece of burrata and a few diced roasted beets.
Drizzle or dollop the walnut sage pesto over the rounds before serving.