Preheat oven to 400°F. Wrap each beet individually in aluminum foil with a drizzle of olive oil and pinch of salt. Roast for 40-50 minutes until a fork pierces through easily.

Once cool enough to handle, slip off the skins by gently rubbing. Slice the beets into wedges or rounds about 1/4-inch thick. Pat them dry gently.

Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper to taste.

Toss the mixed greens with half the vinaigrette in a large serving bowl. Arrange the sliced red onion and roasted beet pieces over the greens.

Tear the burrata into generous chunks over the salad. Scatter the toasted walnuts and dried cranberries over everything, then drizzle with remaining dressing.

Serve immediately to maintain optimal texture contrast.