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Preheat the oven to 200 °C (400 °F).
Toss the sweet potato rounds with olive oil, honey, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and caramelized.
On a separate tray, toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and slightly crisp on the edges.
For the walnut sage pesto, combine walnuts, sage, Parmesan, and garlic in a food processor. Pulse until finely chopped. Add olive oil and lemon juice, blending until smooth. Season with salt and pepper to taste.
To assemble, arrange sweet potato rounds on a serving platter. Top each round with a spoonful of roasted beets, a torn piece of burrata, and a drizzle of walnut sage pesto. Garnish with extra walnuts and fresh sage leaves.