Preparation

• Heat oven to 400 degrees.
• Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces.
• Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan, keeping red beets separate from the rest of the vegetables.
• Roast in the oven for 30 minutes or until tender and browned.
• Combine dressing ingredients and whisk until well combined.
• Right before the vegetables are ready from the oven, heat a skillet over medium-high heat with a drizzle of olive oil.
• Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter.
• Top with roasted vegetables, burrata, and drizzle with dressing. Garnish with fresh rosemary.