Step 1: Roast the Beets and Sweet Potatoes

Preheat your oven to 400°F (200°C). On separate baking sheets, toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until golden brown and tender. Roast the beets for 35-40 minutes, as they tend to take longer, until fork-tender. Allow them to cool slightly after roasting.

Step 2: Toast the Pine Nuts

While the vegetables are roasting, toast the pine nuts. Heat a small dry skillet over medium heat. Add the pine nuts and stir frequently for 3-5 minutes, until they are golden brown and fragrant. Be careful not to let them burn. Remove from heat and set aside.

Step 3: Make the Lemon Thyme Vinaigrette

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, fresh thyme, honey, salt, and pepper. Adjust seasoning to taste. Set the vinaigrette aside to allow the flavors to meld.

Step 4: Assemble the Salad

On a large serving plate or in individual bowls, arrange the arugula or mixed greens (if using) as a base. Top with the roasted beets and sweet potatoes, distributing them evenly. Tear the burrata into pieces and place it over the salad. Sprinkle with the toasted pine nuts for added crunch.

Step 5: Drizzle with Vinaigrette and Serve

Drizzle the lemon thyme vinaigrette over the entire salad. Be generous with the dressing to balance the richness of the burrata with the sweet and earthy vegetables. Serve immediately while the roasted vegetables are still slightly warm, and the burrata is soft and creamy.