Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
3. Spread them out evenly on the prepared baking sheet.
4. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, add the toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
2. Pulse the ingredients until they are finely chopped.
3. Slowly drizzle in the olive oil while blending until a thick, smooth pesto forms. Add more olive oil if needed to reach the desired consistency.
4. Season the pesto with salt and pepper to taste.

Step 3: Prepare the Crispy Chickpeas (if making from scratch)

1. Preheat the oven to 400°F (if not already on from the roasted vegetables).
2. Pat dry a can of chickpeas (about 1 cup) after draining, and toss them in a little olive oil, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-30 minutes, shaking the pan halfway through, until golden and crispy.

Step 4: Assemble the Salad

1. Place a bed of radicchio on a large serving plate.
2. Arrange the roasted beets and sweet potatoes over the radicchio.
3. Add dollops of burrata throughout the salad.

Step 5: Add Pesto and Garnishes

1. Drizzle the pumpkin seed pesto generously over the roasted vegetables and burrata.
2. Top with the crispy chickpeas for crunch and an extra sprinkle of salt if needed.