1️⃣ Roast the Beets
Preheat the oven to 400°F. Wrap each  beet in foil and place on a parchment-lined baking sheet. Roast for 45–60 minutes, until a knife slides in easily. Let cool, rub off the skins, and cut into wedges. (Can be made up to 3 days ahead.)

2️⃣ Roast or Grill the Peaches While the Beets Roast
Roast: About 12 minutes before the beets are done, place peach halves cut-side up on the same parchment-lined baking sheet. Brush with olive oil and roast for 10–12 minutes until softened and lightly caramelized.

Grill: Alternatively, grill peach halves cut-side down over medium-high heat for 3–4 minutes until lightly charred and softened.

Let cool slightly, then slice into wedges.

3️⃣ Toast the Pistachios (or Use Roasted Pistachios)
If using raw pistachios, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

4️⃣ Make the Vinaigrette
Whisk together the olive oil, white balsamic vinegar, lemon juice, garlic, honey, sea salt, and black pepper.

5️⃣ Dress the Arugula
Place the arugula in a large bowl and toss with about half of the vinaigrette.

6️⃣ Assemble the Salad
Arrange the dressed arugula on a serving platter. Top with the beets, peaches, torn burrata, prosciutto, pistachios, basil, and mint. Drizzle with the remaining vinaigrette and finish with black pepper and flaky sea salt, if desired.

Serve immediately.