Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the cubed sweet potatoes and beet wedges on a baking sheet lined with parchment paper.
3. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
4. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting. Remove from the oven and let them cool slightly.

Step 2: Prepare the Sage-Infused Olive Oil (optional)

1. In a small saucepan over low heat, warm 1/2 cup of olive oil with fresh sage leaves.
2. Simmer gently for 5-7 minutes, being careful not to let the oil boil or the sage burn.
3. Once the oil is fragrant and infused, remove it from the heat and discard the sage leaves. Let it cool.

Step 3: Make the Maple Dijon Dressing

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons of sage-infused olive oil.
2. Season with salt and black pepper to taste, adjusting the sweetness or tanginess as desired.

Step 4: Assemble the Salad

1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
2. Scatter the roasted sweet potatoes and beets over the greens.
3. Tear the burrata into smaller pieces and place it throughout the salad for even distribution.
4. Sprinkle the candied pecans on top for added crunch.

Step 5: Drizzle and Serve

1. Drizzle the maple Dijon dressing over the salad just before serving.
2. Finish with a light drizzle of the remaining sage-infused olive oil for extra flavor, if desired.
3. Serve immediately, while the roasted vegetables are still slightly warm, enhancing the creaminess of the burrata.