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Preheat your oven to 400°F (200°C). On a baking sheet, toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper. Spread them out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized. Remove from the oven and allow them to cool slightly.
In a small skillet, melt the butter over medium heat. Add the pecans, maple syrup, cinnamon, and a pinch of salt. Stir constantly until the pecans are toasted and the syrup has thickened, about 5-7 minutes. Spread the candied pecans on parchment paper to cool and harden.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
On a large serving platter or individual plates, spread a layer of mixed greens. Arrange the roasted beets and sweet potatoes on top. Tear the burrata cheese into pieces and scatter over the salad. Sprinkle the candied pecans across the top for added crunch.
Drizzle the salad with the maple balsamic dressing, making sure to coat the vegetables and greens evenly. Serve immediately while the roasted vegetables are still slightly warm.