Step 1: Roast the Beets and Carrots

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the beet wedges and carrot sticks with 2 tablespoons of olive oil, 2 tablespoons of honey, fresh thyme (if using), and a pinch of salt and pepper. Make sure the vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the beets and carrots are tender and caramelized around the edges. Remove from the oven and let them cool slightly.

Step 2: Prepare the Spicy Burrata

While the vegetables are roasting, prepare the burrata. Tear the burrata into pieces and place them in a small bowl. Sprinkle the red chili flakes over the burrata, adjusting the amount to your desired spice level. Gently mix the burrata with the chili flakes and set aside.

Step 3: Make the Salad Dressing

In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Adjust the seasoning to taste.

Step 4: Assemble the Salad

In a large serving bowl or platter, spread out the mixed salad greens as the base. Arrange the honey-roasted beets and carrots on top of the greens. Scatter the spicy burrata pieces across the salad. If using, sprinkle toasted pistachios or walnuts over the salad for added crunch.

Step 5: Add Finishing Touches

Drizzle the salad with the prepared dressing, ensuring all the elements are well coated. For an extra burst of flavor, drizzle a little balsamic glaze over the top. Finish with fresh basil leaves for a pop of color and added freshness.