In a medium-sized skillet, toss the beets in the avocado oil, then heat them up on medium to warm through. Remove once they are warmed.
Lay the arugula down across your serving plate and then scatter the beets evenly over the arugula.
Arrange the prosciutto slices so that each is wadded up to look like a little nest and lay them over the arugula and beets, spaced evenly apart.
Place the persimmon slices over the entire salad, layering them over the prosciutto, but also over the gaps between the meat so that you have a multi-dimensional display.
Place the burrata in the center of the salad.
Sprinkle the crushed pistachio over the entire salad.
Drizzle the pomegranate molasses (or balsamic glaze) in a zig-zag motion over the entire salad. Serve immediately.