Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the beet wedges and carrot sticks in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and dried thyme. Toss until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway through, until the beets and carrots are tender and slightly caramelized.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together balsamic glaze, olive oil, honey (if using), Dijon mustard, and lemon juice. Taste and adjust seasoning as needed. Set aside.

Step 3: Assemble the Salad

1. Arrange the arugula or mixed greens on a large serving platter. Place the roasted vegetables on top.
2. Tear the burrata cheese into chunks and distribute it over the vegetables.
3. Drizzle the dressing generously over the salad.

Step 4: Garnish and Serve

1. Sprinkle the chopped pistachios or walnuts over the salad for added crunch.
2. Finish with a scattering of fresh parsley and basil leaves for a burst of color and flavor.
3. Serve immediately, allowing the burrata to melt slightly into the warm vegetables for the best experience.