Roasted Beet & Carrot Salad with Burrata ACTIVE TIME 35 minutes TOTAL TIME 1 hour, 10 minutes SERVES 4 4 small beets, peeled and cut into 6 wedges each (8 wedges, if large) 4 large carrots, peeled and sliced diagonally into 2-inch pieces (about 3 cups) 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 1½ tsp. kosher salt, divided ½ tsp. freshly ground black pepper 4 Tbsp. chopped toasted hazelnuts or walnuts 2 Tbsp. finely chopped fresh flat-leaf parsley ½ tsp.