Peeler Beet Carpaccio with Burrata

• 5 oz extra virgin olive oil
• 2 oz white vinegar
• 1 oz lemon juice
• 1 tsp Dijon mustard
• ½ oz maple syrup
• 5 tsp dried basil
• ½ tsp salt, to taste
• ¼ tsp ground black pepper, to taste

Beets

• 28 oz whole baby beets, fresh, trimmed
• 39 oz water, divided
• 4 oz baby arugula
• 8 oz burrata cheese
• 2 tbsp pomegranate arils/seeds (optionnel)
• 2 tbsp chopped pecans (optionnel)