Spiralize the sweet potatoes and beets and keep them separate.
Add a few tablespoons of water to a large pan and add in the sweet potatoes. Cover and simmer until the sweet potatoes steam lightly until al dente, about 4-5 minutes. Drain and set aside.
Return the pan and do the same thing with the beets, this time adding a teaspoon of lemon juice. Drain and lightly rinse to remove some of the excess red colour.
Return the pan to the heat with two tablespoons of olive oil. Add all but 1/4 cup of the sliced fennel and the fennel fronds and saute on medium until golden. Add the sweet potatoes and toss until warmed through. Then add the beets, the remaining 4 teaspoons of lemon juice, lemon zest, parmesan and salt and pepper to taste. Toss until warmed through.
Transfer to a serving platter and top with the arugula, hazelnuts, dates, and burrata. Drizzle with a teaspoon each of oil and lemon juice, and garnish with a teaspoon of lemon zest, the reserved sliced fennel and fennel fronds. Enjoy!