In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 1½ hours, until the beets are tender. Transfer the beets to a plate.
Add the vinegar to the baking dish and stir with a spoon, lifting up any browned bits. Scrape the vinegar mixture into a small bowl.
Once the beets are cool enough to handle, slip off the skins and cut into wedges.
In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto serving plates.
Top with the beet wedges and microgreens. Drizzle with the vinegar mixture. Season with salt and a drizzle of olive oil.
Sprinkle with pistachios and serve immediately.
MAKE AHEAD: Step 1 can be completed 2 days in advance. Refrigerate the beets and vinegar mixture separately.
Recipe by Bistro OneSix at https://bistroonesix.com/roasted-beets-with-salted-yogurt/