For the Roasted Vegetables:

• 2 medium golden beets, peeled and cut into wedges
• 2 medium red beets, peeled and cut into wedges
• 3 carrots, peeled and sliced diagonally
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme

For the Salad Base:

• 2 cups mixed greens (arugula, baby spinach, or spring mix)
• 8 oz burrata cheese, torn into pieces
• 1/4 cup roasted walnuts or pecans, roughly chopped
• 1/4 cup pomegranate seeds (optional, for sweetness and color)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and black pepper, to taste