Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel the sweet potatoes and beets, then slice them into half-inch rounds.

Toss the vegetable slices with olive oil, salt, and black pepper in a large bowl.

Arrange the coated slices in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through.

Once cooled slightly, assemble the stacks by alternating layers of sweet potato and beet slices with basil pesto in between.

Tear burrata into pieces and distribute it over the stacked vegetables, then sprinkle with walnuts.

Garnish with microgreens or basil and drizzle with balsamic glaze if desired, then serve.