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Preheat the oven to 400°F (200°C).
Wrap each beet in foil and place them on a baking sheet.
Roast for 45–50 minutes, or until fork-tender.
Let them cool, then peel and slice into ½-inch thick rounds.
Start with a golden beet slice as the base.
Add a spoonful of burrata, then place a red beet slice on top.
Repeat the layers, finishing with a final dollop of burrata.
Sprinkle with toasted pistachios for crunch.
Drizzle with olive oil and honey for richness.
Finish with orange zest, flaky sea salt, and black pepper.
Garnish with fresh thyme and serve immediately.