Preheat the oven to 400˚F. Arrange the beets on a rimmed baking sheet and lightly drizzle them with olive oil. Wrap each beet individually in foil, sealing them securely. Roast for 50 to 70 minutes, depending on their size, until the largest beet can be easily pierced with a fork.

Remove the beets from the oven and let them rest until cool enough to handle. Carefully unwrap them and allow them to cool further. Once they are manageable to touch, peel off the skins—they should slide off effortlessly. For easier handling, rinse the beets under running water while peeling. Wearing gloves can help prevent staining.

Once cooled, slice the beets into thin rounds or wedges and season lightly with salt and black pepper. If desired, refrigerate them for a refreshing, chilled salad.

To assemble the salad, arrange the mixed greens on a large serving platter or in a bowl. Layer the roasted beets over the greens, followed by orange slices, red onion, crumbled goat cheese, and pistachios. Garnish with fresh mint for a bright, aromatic touch.

For the dressing, whisk together the olive oil, fresh orange juice, fresh lemon juice, vinegar, honey, Dijon mustard, sea salt, and black pepper until well combined. Drizzle the dressing generously over the salad, tossing gently to coat all the ingredients evenly.

Serve immediately for the freshest flavors and best texture.