Step 1: Prepare the Beets
Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.

Step 2: Cook the Chickpeas
While the beets are roasting, heat a skillet over medium heat. Add a tablespoon of olive oil, followed by the chickpeas. Sauté for 5-7 minutes, seasoning with salt and black pepper. Cook until the chickpeas are slightly crispy and golden brown.

Step 3: Make the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, whisking until the dressing is smooth and creamy. Adjust seasoning to taste.

Step 4: Assemble the Salad
On a large serving platter, spread a bed of arugula or baby spinach. Add the warm roasted beets and chickpeas on top. Tear the burrata cheese into pieces and place it over the salad.

Step 5: Dress and Garnish
Drizzle the lemon-tahini dressing generously over the salad. Sprinkle with fresh parsley, lemon zest, and toasted sesame seeds or sunflower seeds for extra texture.