If using small beets, leave them whole. Otherwise, halve or quarter the beets so they’re roughly 2-inch pieces. Place in a saucepan and cover with water. Add Kosher salt, bring to a rapid boil, then cook until fork tender.
Drain the beets. Use paper towels or a kitchen towel (not white!) to rub away the beet skins, then discard. Cut the beets into small bite size cubes. Place in a serving bowl.
Drizzle with high quality extra virgin olive oil, then add toasted pine nuts, chopped dill, goat cheese, lemon zest, and flaky sea salt. Gently toss to combine, then taste and adjust seasoning as needed. Garnish with additional fresh dill and as much goat cheese as you like. Serve warm, at room temperature, or enjoy cold!