Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, or until a fork easily pierces through the beets. Once cooked, remove them from the oven, let them cool slightly, then peel off the skin, slice them thinly, and toss in a drizzle of olive oil and a pinch of salt.

In a dry skillet over medium-low heat, add the pine nuts. Toast them gently, stirring frequently, for about 3 to 5 minutes, until they are golden brown and fragrant. Keep a close eye on them so they don’t burn. Once toasted, set them aside to cool.

In a small bowl, whisk together the olive oil, balsamic glaze, Dijon mustard, honey or maple syrup, and the juice of half a lemon. Season with salt and freshly cracked pepper to taste. Mix well until all ingredients are combined and emulsified.

On a large serving platter, lay a generous bed of arugula or your preferred mixed greens. Neatly arrange the beet slices over the greens, then tear pieces of burrata and place them in the center. Scatter the toasted pine nuts and optional red onion slices on top, adding color and crunch. Finally, drizzle with the prepared dressing and season with flaky salt and freshly cracked pepper.