Preheat the oven to 425 degrees F.
Trim the tops off the beet, leaving about ½ inch of stem. Scrub the beets thoroughly, drizzle them with a few teaspoons of olive oil, then wrap them loosely in foil. Wrap large beets individually, smaller beets can be wrapped together.
Transfer the wrapped beets to a baking sheet. Roast for 60 minutes to start, checking the beets every 20 minutes or so. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets which is why it’s important to check on them intermittently. Some beets might be done sooner than others, it’s okay to remove them at different times.
Let the beets cool slightly, then using a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and cut into quarters. Transfer the beets to a serving platter with basil, torn burrata, Wonderful Pistachios and pomegranate seeds and drizzle with Pistachio vinaigrette. Season with salt and pepper and serve immediately.