Preheat the oven to 400 degrees. Remove the greens and root of the beets. Peel and cut into 1-½ inch wedges. Keep the red and the golden beets separate so the colors do not bleed. Toss with olive oil and a little salt and roast for about 35-45 minutes until fork tender, turning 2-3 times.

While the beets are roasting, take burrata out of the refrigerator and let it come to room temperature.

Toast pistachios in a dry skillet for about 5-7 minutes till fragrant. Set aside two tablespoons of the toasted pistachios. Add remaining pistachios, white wine vinegar, ¼ cup of olive oil and water to food processor and pulse until pistachios are finely chopped but still have some texture.

Arrange cooled beets on a platter or bed of greens. Place Burrata in the center. Drizzle with pistachio vinaigrette and garnish with microgreens, basil leaves and remaining crushed pistachios. Sprinkly Burrata balls with flakey sea salt. Serve immediately with extra vinaigrette on the side.