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Preheat your oven to 400°F (200°C).
Cut the beets into wedges and toss with olive oil and salt. Arrange the beets and carrots on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized.
While the vegetables are roasting, quickly sauté the beet greens in a pan with a little olive oil until wilted. Set aside.
In a small bowl, whisk together olive oil, white wine vinegar, honey, minced garlic, rosemary, and a pinch of salt.
Once the vegetables are done roasting, let them cool slightly. Combine the roasted beets and carrots with the sautéed beet greens. Top with burrata cheese.
Drizzle the dressing over the salad. Serve immediately and enjoy!