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Combine balsamic vinegar, olive oil, and honey in a small mason jar. Whisk with the fork until emulsified. Add more honey if you like a sweeter dressing.
This recipe uses cooked beets. I highly recommend pre-cooking the beets 1 to 3 days in advance. See the notes below on how to boil the beets on the stovetop or roast them in the oven. Note: cook golden beets separately from red beets so they don't color one another.
I prefer to arrange the salad in individual bowls for presentation purposes. Or on a large, flat, high-sided plate or platter. It's especially essential for a beet salad as beets tend to color everything they touch.
Add diced cooked red beets to individual salad bowls or a large platter. Add diced cooked golden bees around them. Add Burrata cheese on top. Add fresh basil around the beets. Top with toasted pine nuts.
Drizzle with the balsamic dressing. Season with salt and freshly ground black pepper.