Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
3. Spread them evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until they are tender and slightly caramelized. Remove from oven and set aside.

Step 2: Prepare the Spiced Pecans

1. While the vegetables are roasting, prepare the spiced pecans.
2. In a small bowl, combine pecans, olive oil, cinnamon, smoked paprika, maple syrup, and a pinch of salt.
3. Toss well to coat and spread on a separate baking sheet.
4. Toast the pecans in the oven for 7-10 minutes, stirring halfway through to prevent burning. Remove and allow them to cool.

Step 3: Make the Maple Tahini Dressing

1. In a small bowl, whisk together tahini, maple syrup, lemon juice, Dijon mustard, salt, and pepper.
2. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable consistency.

Step 4: Prepare the Cranberry Sage Drizzle

1. In a small saucepan over medium heat, reduce the cranberry juice by half, about 3-5 minutes.
2. Remove from heat and stir in finely chopped sage and honey (if using).
3. Let cool; the sauce will thicken slightly.

Step 5: Assemble the Bowl

1. In serving bowls, arrange a bed of roasted beets and sweet potatoes.
2. Place a generous scoop of arugula (if using) on one side.
3. Add the burrata in the center, tearing it slightly to expose the creamy center.
4. Sprinkle the spiced pecans over the bowl.
5. Drizzle the maple tahini dressing over the entire bowl and finish with a few drops of cranberry sage drizzle for a pop of color.