Step 1: Char the Beets

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, toss the peeled and quartered beets with olive oil, salt, and pepper until they are evenly coated.
3. Spread the beets on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes, turning halfway through, until the beets are tender and slightly charred around the edges.
5. Remove from the oven and allow them to cool slightly before assembling the salad.

Step 2: Prepare the Basil-Chimichurri Drizzle

1. In a food processor or blender, combine the fresh basil, parsley, garlic, red wine vinegar, and crushed red pepper flakes (if using).
2. Pulse until the herbs are finely chopped.
3. With the motor running, slowly drizzle in the olive oil until the mixture emulsifies into a smooth, pourable sauce.
4. Season with salt, pepper, and lemon juice to taste, adjusting the flavors as needed. Set aside.

Step 3: Assemble the Salad

1. Start by laying a bed of mixed baby greens on a large serving platter or individual plates.
2. Arrange the roasted, charred beets on top of the greens.
3. Gently tear the burrata ball into smaller pieces and nestle them among the beets and greens.
4. Drizzle the basil-chimichurri sauce generously over the salad, ensuring that each bite gets a burst of flavor.
5. If using, sprinkle toasted walnuts or almonds on top for added crunch.

Step 4: Finishing Touches

1. For an extra touch of sweetness and visual appeal, drizzle a little balsamic glaze over the salad.
2. Serve immediately and enjoy the contrast of flavors and textures.