Bring a large pot of water to a boil.

Cut off the beet root greens.

Put the beets in the boiling water. Boil the beets until they are fork tender, approximately 30 minutes.

Remove the cooked beets with a slotted spoon and place them in a bowl. Allow them to cool for a few minutes.

Cut the radishes into thin slices and set aside.

Cut the orange into small slices and set aside.

To keep things tidy, peel the beets in the sink with a paring knife. Be sure to wipe up any beet juice residue right away so it doesn't stain your countertops.

Cut the beets into bite-sized pieces and arrange on a serving plate.

Add the radish slices.

Add little dollops of the fresh cheese to the salad.

Add the orange slices.

Drizzle the vinaigrette on top.

Add the fresh herbs and pistachio pieces.