Place the beets in a small saucepan fitted with a steamer basket if you have one, with ¾ inch of water. Put lid on the saucepan and bring to a boil. Reduce heat and allow beets to simmer until fork-tender, about 20 minutes depending on the size of the beets. Allow to cool until they can be handled.
While the beets are cooking, prep the remaining ingredients: Make the citrusy green garlic dressing according to this recipe, adding the juice and zest of the ½ navel orange. Set aside.
Use a knife to peel and slice the citrus: Cut the top and bottom off each one. Stand the orange upright on its flat bottom and with your knife follow the curve of the orange from top to bottom, removing the peel and all the white pith. Cut into 1/4" slices.
When the beets are cool enough to handle, peel them. The skins should slip off rather easily with your fingers, but if they don't gently scrape them away with a paring knife. Cut into ¼" slices.
Arrange the beet and orange slices on a platter, layering them into a pretty color design. Sprinkle the oranges and beets with salt to taste. Spoon the green garlic dressing down the center. If you're using the optional burrata, break it into rough pieces and lay over the top. Scatter the chopped pistachios across the top.