1. Place the beetroot in water and cover with water. Cook for 20 minutes until cooked through. Rinse over cold water to cool down.
2. Peel off the skins (with gloves on to prevent having purple pink hands) and thinly slice (preferable using a mandolin. Chill.
3. Meanwhile, slice the celery, chop the pistachio nuts finely. Then cut the goat's milk cheese log into thick slices, shape into rounds and roll them in the nuts.
4. Arrange the salad on a platter then mix the dressing. Drizzle over the salad and garnish with crimson microherbs.