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. Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed.

Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don’t want the colors to bleed.

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.