Preheat your oven to 400°F (200°C).

Trim the tops and bottoms of the beets and carrots, and rinse them thoroughly.

Slice the beets and carrots into even pieces, about 1-inch thick.

Toss the beets and carrots with olive oil and salt, then spread them on a baking sheet and roast for about 30 minutes.

While roasting, whisk together olive oil, white wine vinegar, honey, garlic, and salt for the dressing.

Optionally, sauté beet greens in a skillet with olive oil for 3-4 minutes.

Assemble the salad by layering sautéed greens, roasted vegetables, and creamy burrata.

Drizzle dressing over the salad and garnish with fresh rosemary if desired.