Preheat the Oven:Preheat your oven to 400°F (200°C).Prepare the Vegetables: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.Sauté the Beet Greens: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.Make the Dressing: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.Assemble the Salad: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.Dress and Serve:Drizzle the homemade dressing over the salad. Serve immediately and enjoy the beautiful combination of earthy roasted vegetables, creamy burrata, and tangy dressing.