Toss grape tomatoes and sliced shallot with olive oil. Spread on a lined baking sheet and roast at 400 degrees Fahrenheit for 10 minutes.

Use store-bought precooked beets, or roast your own by drizzling an unpeeled beet with olive oil and salt. Wrap tightly in foil and bake at 400 degrees Fahrenheit for 45 minutes, or until fork tender.

Let cool, then peel and dice. Toss with balsamic vinegar.

Combine all dressing ingredients in a jar with a tight lid. Shake vigorously to combine.

Layer arugula on a flat serving platter. Top with roasted tomatoes, shallots, and diced beets. Drizzle with dressing and sprinkle with pistachios. Place burrata in the center of the platter and finish with a squeeze of olive oil on the cheese.

When serving, cut into the burrata and let the creamy cheese mingle with the salad.