Preheat oven to 400℉. Wash but don’t trim or peel beets. Place whole in a glass baking dish filled to about ¾” deep with water. Cover dish tightly with foil and place in oven. Bake for about 1 hour, or until a knife pierces easily through the largest beet. Remove from the oven and uncover dish. Allow to cool until comfortable to handle. Using a sharp knife, peel beets (skins should slip off easily). Slice beets into thin slices (about ¼” thick or thinner. I used the second smallest setting on my mandolin). Lay beet slices, slightly overlapping, in a decorative circular pattern on a 10 inch round platter (or use platter of choice). Sprinkle lightly with salt and pepper.
To make dressing: Place pesto in a small bowl. Add ½ tablespoon vinegar and 1 tablespoon oil and stir well. Taste. Add more vinegar if you prefer a tarter vinaigrette or more oil if mixture is too thick or tastes a bit too tart. You can also add a bit of water to thin vinaigrette. Season to taste with salt and pepper.
Cut burrata in the center from top to bottom but stop short of cutting all the way through the bottom until the burrata opens up like butterfly but stays in one whole piece. Place burrata in the center of the arranged beets. Drizzle all over with pesto vinaigrette and sprinkle with pine nuts. Serve warm or at room temperature. When serving, cut a bit of burrata and place on top of each serving of beets.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-beets-and-baby-eggplants/