• Preheat the oven to 425 degrees F.
• Trim the tops off the beets, leaving about ½ inch of stem. Scrub thoroughly, drizzle with olive oil, and wrap loosely in foil. Large beets should be wrapped individually.
• Place the wrapped beets on a baking sheet and roast for 60 minutes, checking every 20 minutes. They are done when a skewer or knife slides easily into the center. Remove them as they finish roasting.
• Once cool enough to handle, use a paper towel to rub off the skins. Slice the peeled beets into quarters.
• Arrange the beets on a serving platter with strawberries, torn burrata, pistachios, and mint. Drizzle with pistachio vinaigrette, season with salt and pepper, and serve.

For the Pistachio Vinaigrette

• Preheat the oven to 350 degrees F.
• Toast the pistachios on a sheet pan for 5 to 10 minutes.
• Transfer 4 tablespoons to a blender with olive oil, red wine vinegar, water, chopped mint, salt, and pepper. Blend until smooth.
• Finely chop the remaining 2 tablespoons of pistachios and stir into the vinaigrette. Store any extra in the fridge for up to 4 days.