Step 1: Roast the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Beets: Wrap the beets in aluminum foil and place them on a baking tray. Roast for 45-60 minutes, or until they are fork-tender. Once cooled, peel the skin by rubbing it off with a paper towel, then dice into bite-sized pieces.
3. Roast the Sweet Potatoes: Toss the cubed sweet potatoes with a drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

Step 2: Make the Maple Dijon Dressing

1. Whisk the Ingredients: In a small mixing bowl, combine olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Whisk until emulsified.
2. Adjust Consistency: If the dressing feels too thick, add a small amount of water (1 teaspoon at a time) until it reaches your desired consistency.

Step 3: Assemble the Salad

1. Prepare the Base: In a large serving bowl, layer the mixed greens as the foundation of the salad.
2. Add the Roasted Vegetables: Scatter the roasted sweet potatoes and diced beets over the greens.
3. Incorporate Walnuts: Sprinkle the toasted walnuts evenly across the salad for added crunch.
4. Top with Burrata: Tear the burrata into pieces and arrange them on top of the salad.
5. Dress the Salad: Drizzle the Maple Dijon dressing over the entire salad. Toss gently to coat the ingredients evenly without breaking the burrata.

Step 4: Serve

1. Garnish and Enjoy: Add a final sprinkle of walnuts or a drizzle of dressing as a garnish, if desired. Serve immediately for the best texture and flavor.