Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
3. Spread them in a single layer and roast for 30-35 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool.

Step 2: Prepare the Hazelnut Sage Pesto

1. In a food processor, add toasted hazelnuts, sage, parsley, Parmesan cheese, and minced garlic.
2. Pulse a few times to begin combining the ingredients.
3. Gradually add the olive oil in a steady stream while processing until smooth. Season with salt and pepper to taste.
4. Transfer the pesto to a small bowl and set aside.

Step 3: Make the Honey Dijon Vinaigrette

1. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
2. Slowly drizzle in the olive oil while whisking until the dressing is well emulsified.
3. Season with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

1. On a large serving platter, spread a layer of baby arugula or mixed greens.
2. Arrange the roasted beets and sweet potatoes over the greens.
3. Add pieces of burrata cheese on top, allowing some of the creamy insides to ooze over the salad.
4. Scatter the cranberries throughout the salad for a pop of color and flavor.

Step 5: Add the Pesto and Dressing

1. Drizzle spoonfuls of hazelnut sage pesto over the salad, distributing it evenly.
2. Lightly drizzle the honey dijon vinaigrette over the salad just before serving, adding as much or as little as you prefer.