Step 1: Roast the Beets and Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
3. Arrange in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Let cool slightly.

Step 2: Segment the Orange

1. Use a sharp knife to remove the orange peel and white pith.
2. Hold the orange over a bowl to catch the juice, then carefully cut between the membranes to release the segments.
3. Set the segments aside, reserving 1 tablespoon of juice for the dressing.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together olive oil, orange juice, honey (or maple syrup), Dijon mustard, apple cider vinegar, salt, and pepper.
2. Taste and adjust the seasoning as needed. Set aside.

Step 4: Toast the Pistachios

1. In a dry skillet over medium heat, toast the pistachios for 2–3 minutes, stirring frequently to prevent burning.
2. Remove from heat and roughly chop.

Step 5: Assemble the Salad

1. On a serving platter, spread the roasted beets and sweet potatoes.
2. Nestle the burrata in the center or tear it into smaller pieces around the vegetables.
3. Arrange the orange segments on top.
4. Drizzle the dressing evenly over the salad.

Step 6: Add the Final Touches

1. Sprinkle the toasted pistachios over the salad for crunch.
2. Garnish with fresh arugula or microgreens for color and freshness.
3. Optionally, drizzle with balsamic glaze for a sweet-tangy finish.