Preheat the oven to 375°

Scrub the beets clean with water to remove any dirt.  Cut off the root and the leafy stems and place the beats in a small baking dish (8x8 or smaller).  Add 1/4 cup of water to the and cover with foil.  Roast the beets for 50 - 60 minutes until tender.  Remove the foil and allow the beets to cool for 20 minutes or so.

Cut the citrus fruit into segments by cutting off the ends of the fruit, then cut the peel and remove any white pith.  Cut out each orange or grapefruit segment between the membranes so that you have just fruit segments.  This can be time-consuming, so if you don't have the time, just peel and slice the oranges horizontally.

Peel the beets and slice.

Prepare the dressing by whisking together in a mason ar or measuring cup the olive oil, orange juice, white balsamic vinegar, dijon mustard, honey, salt and pepper.

Assemble the salad by layering the spinach and arugula on a large serving platter.  Layer the beets, then the citrus fruit segments.

Top with roasted pistachios and crumbled goat cheese or feta cheese.

Dress the salad just before serving.