Toast the pistachios for about 4 minutes at 350°F. Season with salt and let cool
Clean your beets by washing and cutting off greens.
Wrap in foil individually and roast in oven at 400°F. Depending on your size of beets, it can be from 1-2hours. The beets are done with a toothpick can be inserted without any resistance, like a potato. Let cool
Peel the beets by rubbing the skin off. If you're having difficulty, use a paper towel to rub the skin off.
Cut the beets into a small dice.
Pulse pistachios in the food processor until it's broken down to about a 1/4 of it's size. Set aside.
Combine goat cheese and heavy cream in a food processor until smooth.
Add a dollop of goat cheese into the beets along with the oregano, salt, pepper, and olive oil. Mix well.
Lay out the beet mixture on a casserole dish to about 1 1/2 inches high.
Pipe or spread the goat cheese on top. I used a star tip to make it decorative.