1-First: preheat your oven to 375 degrees F and prepare the beets by placing them in an 8-inch baking dish with 2 tablespoons champagne vinegar, 3 tablespoons water, 1/2 teaspoon kosher salt, and 4 sprigs thyme. Toss everything to coat, then cover the dish with foil and roast for 50 minutes until the beets are tender.

2-Once the beets are done, let them cool slightly before rubbing off the skins and cutting them into quarters or sixths. Toss the cooked beets with the remaining liquid in the baking dish to keep that flavorful moisture. While this is happening, whip up the dressing in a large bowl by whisking together 1 chopped and rinsed shallot, 1 teaspoon Dijon mustard, 1 tablespoon champagne vinegar, and 1/2 teaspoon kosher salt, then slowly drizzle in oil while whisking until it emulsifies nicely.

3-Now, add the baby arugula and the cooked beets to the bowl with the dressing and toss gently to coat everything evenly. Arrange the mixture on a platter, tear the burrata cheese over the top, and sprinkle with 1/4 cup toasted pine nuts for a finishing touch. Serve it right away to enjoy the fresh flavors and textures at their peak.