Vibrant Roasted Beets and Carrots with Burrata Salad (Ready in 45 Minutes)

Ingredients

• 1 lb (450 g) small red beets, peeled and cut into wedges
• 1 lb (450 g) small golden beets, peeled and cut into wedges
• 1 lb (450 g) carrots, peeled and halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 small garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1/4 teaspoon kosher salt
• 4 cups (120 g) baby arugula
• 2 balls burrata cheese (about 8 oz / 225 g total)
• 1/4 cup (30 g) toasted pistachios, chopped
• 2 tablespoons fresh pomegranate seeds (optional)