Preheat your oven to 400°F (200°C). Wrap the medium beets individually in aluminum foil, forming a sealed packet. Place them on a baking sheet and roast for 45-60 minutes, or until they are fork-tender. Once done, remove from the oven, let cool slightly, then peel off the skins, slice, and drizzle with olive oil and a pinch of kosher salt.

In a dry skillet over medium-low heat, add the pine nuts and toast them for about 3-5 minutes, shaking the skillet occasionally to avoid burning. Once they become fragrant and golden brown, remove them from the heat and let them cool.

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic glaze, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, and 1 teaspoon of lemon juice. Season with flaky salt and black pepper to taste.

On a large platter, create a bed of fresh baby arugula or mixed greens. Layer the sliced roasted beets evenly across the greens and tear the burrata into pieces, distributing them generously. Sprinkle the toasted pine nuts over the top.

Finally, drizzle the prepared dressing evenly over the salad and finish with an additional sprinkle of flaky salt and freshly cracked pepper.