Preheat your oven to 400°F (200°C).

Cut the red and golden beets into wedges. Toss the beets and carrots with olive oil and a pinch of salt. Arrange them in a single layer on a baking sheet.

Roast for 30 minutes, or until the vegetables are tender and caramelized.

While the vegetables are roasting, heat a little olive oil in a pan over medium heat. Sauté the beet greens until they wilt, about 2-3 minutes. Set aside.

In a small bowl, whisk together the olive oil, white wine vinegar, honey, minced garlic, fresh rosemary, and a pinch of salt until the dressing is well combined.

Once the roasted vegetables are done, allow them to cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Add the burrata cheese on top.

Drizzle the homemade dressing over the salad. Serve immediately.