Preheat your oven to 375°F (190°C). Prepare your baking sheet with aluminum foil.

Clean and trim your beets, wrap them separately in aluminum foil, and place them on the baking sheet. Roast for about 1 hour until fork-tender.

Let the roasted beets cool for 10-15 minutes, then peel off the skins and slice into wedges.

In a blender, combine basil leaves, olive oil, orange juice, and kosher salt. Blend until smooth to make basil oil.

On a platter, layer fresh orange slices, place the burrata in the center, and arrange beet wedges around it.

Sprinkle with pistachios and basil leaves, add kosher salt, and drizzle with basil oil before serving.