Wrap red beets, golden beets, and Chioggia beets separately in foil. Bake at 400°F for 1 hour or until tender. Peel and cut into 1/2-inch wedges.
Shave carrots into wide ribbons using a vegetable peeler. Combine carrot ribbons, arugula, and shallot in a bowl; arrange on a platter. Top carrot mixture with beets. Combine oil, vinegar, honey, salt, and pepper in a bowl; drizzle over salad. Sprinkle with goat cheese and pistachios.
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