Step 1: Prepare and roast the vegetables

Preheat your oven to 400°F (200°C). Place the golden beet wedges and carrot sticks on a large baking sheet lined with parchment paper. Drizzle the vegetables with olive oil, and season with salt, pepper, and fresh thyme (if using). Toss the vegetables to coat them evenly, then spread them out in a single layer.

Roast the vegetables in the preheated oven for 30-40 minutes, turning them halfway through the cooking time. They should be tender and slightly caramelized when done. Remove from the oven and let them cool slightly.

Step 2: Make the hazelnut vinaigrette

While the vegetables are roasting, prepare the hazelnut vinaigrette. In a small bowl, whisk together the sherry vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and smooth. Stir in the toasted, chopped hazelnuts. Adjust the seasoning if needed.

Step 3: Assemble the dish

Once the roasted vegetables are cool enough to handle, arrange them on a serving platter or individual plates. Tear the burrata into bite-sized pieces and place it among the roasted vegetables. Drizzle the hazelnut vinaigrette generously over the top, ensuring the nuts are distributed evenly over the dish.

Step 4: Garnish and serve

For extra color and texture, garnish the dish with fresh arugula or microgreens, and sprinkle some additional chopped hazelnuts on top. Serve immediately while the burrata is still cool and creamy.