Step 1: Roast the Vegetables

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • Toss the diced beets and cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
3. Roast:
   • Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
4. Cool:
   • Remove from the oven and allow the roasted vegetables to cool to room temperature.

Step 2: Make the Orange Vinaigrette

1. Combine Ingredients:
   • In a small bowl, whisk together the fresh orange juice, honey, Dijon mustard, and olive oil.
2. Season:
   • Add salt and pepper to taste, adjusting the balance of sweetness and acidity as desired.

Step 3: Assemble the Salad

1. Combine Greens and Vegetables:
   • In a large serving bowl, place the mixed greens as the base. Gently toss in the roasted beets and sweet potatoes.
2. Add Burrata:
   • Tear the burrata into small pieces and arrange them on top of the salad.
3. Top with Pumpkin Seeds:
   • Sprinkle the roasted pumpkin seeds over the salad for a delightful crunch.
4. Dress the Salad:
   • Drizzle the orange vinaigrette evenly over the salad just before serving.