1. Preheat the oven to 400°F (200°C).
2. Trim and scrub the medium-sized beets, then place them on a baking sheet.
3. Drizzle the beets with olive oil and season with salt and pepper.
4. Roast the beets for about 40-50 minutes or until they are fork-tender.
5. Let the roasted beets cool completely before peeling off the skin.
6. Puree or finely mash the roasted beets until smooth.
7. In a mixing bowl, combine the pureed beets with the goat cheese.
8. Mix well until the mixture is evenly combined and has a vibrant pink or purple color.
9. Lay out a sheet of plastic wrap and transfer the beet-goat cheese mixture onto it.
10. Shape the mixture into a log using the plastic wrap to help form a smooth shape.
11. Wrap the cheese log tightly in the plastic wrap and refrigerate for at least 1 hour to firm up.
12. Finely chop pistachios and herbs of choice for the coating.
13. Remove the chilled cheese log from the refrigerator and unwrap it.
14. Roll the cheese log in the chopped pistachios and herbs, pressing gently to adhere.
15. Place the coated cheese log on a serving platter.
16. Serve with crackers, crusty bread, or sliced vegetables for dipping.
17. Store any leftovers in an airtight container in the refrigerator.
18. Enjoy this vibrant, tangy, and nutty appetizer at your gathering!