Preheat oven to 425 degrees. Wash the beets, trim the ends and wrap tightly in aluminum foil. Bake for about an hour, or until tender. After they are cooked, let them cool a bit and then remove the skins. Set the beets aside and allow to cool completely before slicing.
For the dressing, whisk the mustard, lemon juice and vinegar together. Add the salt and pepper and stir well to combine. Whisk the olive oil in until it is emulsified and thick and gorgeous. Set aside.
Slice the beets. To plate the salad, place the sliced beets on a large platter. Drizzle with a bit of super high quality olive oil and sprinkle lightly with kosher salt. Crumble the goat cheese on top of the beets.
Using a knife, carefully chiffonade the beet greens and then sprinkle them on top of the beets and goat cheese--letting the greens fall wherever they might.
Now generously sprinkle the pistachios on top.
Lightly spoon some of the dressing over the salad and serve immediately, allowing people to add more dressing to their plates, if needed.