Make the dressing: Combine olive oil, red wine vinegar, Dijon mustard, garlic powder, and chopped chives in a jar. Shake well until emulsified. Season to taste with salt and pepper.

Prep the produce: Gently press the cooked beets with a paper towel to remove excess juice. Cut into bite-sized chunks. Peel and segment the oranges, then cut into chunks.

Toss the base: In a large bowl, combine the beets and orange chunks with the dressing. If desired, add a handful of arugula for a peppery bite.

Fry the bread: Heat a generous swirl of olive oil in a skillet over medium-high heat. Add sliced sourdough and fry until golden brown and crisp on both sides. Set aside on a paper towel to drain excess oil.

Assemble the salad: Divide the dressed beets and oranges among serving bowls. Add a portion of burrata to each bowl and top with fried sourdough slices. Serve immediately.