Preheat your oven to 400°F. Scrub the beets clean under running water, then trim off the tops and root ends. Wrap each beet loosely in foil, place them on a baking sheet, and roast for about 40 to 50 minutes.

Let them cool for about 10 minutes before handling. Slip the skins off with your fingers or a paper towel.

Once the beets have cooled, slice them into rounds about a quarter-inch thick.

Toast the pine nuts in a dry skillet over medium heat, stirring constantly until golden brown and fragrant.

In a small bowl, whisk together balsamic vinegar, honey, and 2 tablespoons of olive oil. Adjust seasoning with salt and pepper.

Spread arugula across a large, shallow platter as your base layer.

Arrange sliced beets over the arugula in an overlapping pattern.

Tear the burrata open by hand in the center of the platter, allowing the creamy interior to spill out.

Scatter the toasted pine nuts over the entire salad and drizzle with the balsamic dressing.

Finish with torn basil leaves and a light crack of black pepper.