Preheat the oven to 375 degrees F. Spread enough kosher salt on a baking sheet to create a bed for the beets. Arrange the beets on the salt, then roast until you can pierce through them easily, 45 to 90 minutes. Cool the beets at room temperature 30 minutes, then peel and cut into medium dice. Chill 1 hour.
Meanwhile, toast the pistachios in the oven, about 8 minutes. Pulse in a food processor until just crushed (not too fine).
Whip the goat cheese in the cleaned food processor with the oil and salt and pepper to taste.
Smear some of the goat cheese in the bottom of 6 bowls. Toss the beets with the vinegar, then divide them among the bowls and top them with another dollop of goat cheese. Sprinkle the pistachios over the top and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Purple Pig, Chicago