Step 1: Prepare the Beets
Preheat your grill to medium-high heat. Toss the beet slices with 2 tablespoons of olive oil, salt, and pepper. Grill the beets for about 3-4 minutes on each side, or until they develop grill marks and become slightly tender. Set them aside to cool.

Step 2: Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasoning as needed.

Step 3: Assemble the Salad Base
Arrange the mixed salad greens on a large serving platter. Lay the grilled beet slices over the greens in an even layer.

Step 4: Add the Burrata and Pomegranate
Carefully tear the burrata balls into smaller pieces and scatter them over the grilled beets. Sprinkle the pomegranate seeds evenly across the salad for a burst of color and flavor.

Step 5: Garnish with Pistachios
Finish the salad by sprinkling the chopped pistachios on top. Drizzle the prepared dressing generously over the entire salad.

Step 6: Serve
Serve the salad immediately, garnished with a bit of extra pomegranate seeds and a light drizzle of olive oil for a polished look.