Bring a large pot of water to a boil. Carefully lower the beets into the water, then return to a boil. Reduce the heat to medium, then cook until knife tender. Drain and allow the beets to cool slightly.
Once cool enough to handle, use paper towels or a kitchen towel to gently rub the skin off of each beet.
Use a paring knife to cut the beets in half or in quarters, so that they’re bite-size.
Spread the Greek yogurt dressing into a thin layer on a large platter or plate. Place the quartered or halved beets on top, then drizzle with balsamic vinegar and extra virgin olive oil.
Sprinkle with chopped pistachios, sea salt, and freshly cracked black pepper. Garnish with chives or tarragon, then serve immediately.