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Preheat oven to 400 degrees F.
Cut beets into quarters. Toss with 2 tablespoons olive oil, salt, and pepper.
Divide into 2 foil packets, seal tightly.
Place on baking sheet and roast 45 to 50 minutes until fork-tender.
Let cool slightly, then peel skins easily by rubbing.
For pickled onions, combine sliced onion, vinegar, honey, and 1 cup water in a bowl.
Microwave 2 minutes or let sit 15 minutes. Drain.
In a serving dish, layer roasted beets, greens, pickled onions, goat cheese, and pistachios.
Drizzle with remaining 1 tablespoon olive oil.
Serve warm or at room temperature.