Heat oven to 425°F.
Clean beets, wrap in foil. Roast until tender, about 30 minutes. Allow to cool, then remove foil and peel beets with a vegetable peeler (to keep your hands from staining, use plastic gloves!) Slice and half peeled beets. Place in a large bowl.
Slice pears and fennel roots. Toss with vinegar, olive oil and honey. Salt lightly.
Mince a few of the fennel fronds (or chop fresh dill). Mix into goat cheese.
Serve salad with dollops of goat cheese on top. Garnish with pistachios.