Step 1: Roast the Beets

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the beets: Toss the beet wedges with olive oil, salt, and pepper in a large bowl. Ensure the beets are well-coated.
3. Roast the beets: Spread the beets in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, flipping halfway through, until the beets are tender and slightly caramelized around the edges. Set aside to cool slightly.

Step 2: Prepare the Honey-Lime Dressing

1. Whisk the dressing: In a small bowl, whisk together the lime juice, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lime juice as needed.

Step 3: Assemble the Salad

1. Arrange the greens: On a large serving platter or individual plates, arrange the arugula or mixed greens as the base of the salad.
2. Add the roasted beets and oranges: Scatter the roasted beets over the greens, followed by the blood orange slices. The contrasting colors of the deep red beets and vibrant orange slices create a visually stunning dish.
3. Top with burrata: Tear the burrata into smaller pieces and place it over the salad, ensuring that each portion has a bit of the creamy cheese.
4. Drizzle with dressing: Generously drizzle the honey-lime dressing over the entire salad, ensuring that all components are coated for maximum flavor.
5. Garnish: If using, sprinkle the toasted pistachios and fresh mint leaves on top for added texture and a burst of freshness.