Pre-heat the oven to 375ºF.

Remove the tops and the roots of the beets and thoroughly wash and scrub the beets. Rub the beets with olive oil and season with salt and pepper. Place the beets in a baking dish with ½ cup of water and cover the dish with foil. Bake for 50 to 60 minutes (timing will depend on how the size of the beets. Remove the beets from the oven when you can easily pierce the beet to its core with a paring knife. and remove the foil. Let the beets sit for about 10 to 15 minutes to cool. When the beets have cooled enough to handle remove the skins. Wear gloves or use paper towels to rub the skins from the beets.

To make the dressing, whisk the orange juice, orange zest, vinegar, honey, herbs and salt together in a small bowl. Whisk in the olive oil until combined. Season with freshly ground black pepper to taste.

Slice the beets into ¼-inch thick rounds. Cut the peels away from the oranges, making sure to remove all the white pith, and slice them into ¼-inch thick slices.

Chiffonade the mint leaves by stacking the leaves and slicing into strips.

To serve, Shingle the slices of beets and oranges on a serving platter or individual plates. Season the beets and oranges with a little salt and drizzle the orange-honey vinaigrette over the top. Sprinkle the goat cheese, pistachios (if usinand mint and serve immediately.