Preheat the oven to 425°F (220°C).
Toss diced beets and sliced carrots with olive oil, salt, and pepper on a baking sheet.
Roast in the oven for 25-30 minutes, or until tender. Let cool slightly.
In a large bowl, combine mixed greens, roasted beets, and carrots.
Tear the burrata cheese and add it to the salad.
Sprinkle toasted walnuts on top and drizzle with balsamic glaze. Toss gently before serving.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4
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