If you are not using pre-cooked and pre-peeled beets, boil or steam raw beets until they are tender (i.e., easily penetrated with a fork). Then, place the tender beets into cold water and slough off skin with your fingers or scrape with a spoon.
Chop beats into bite-sized chunks and set aside.
Crush pistachios in a food processor or grind in a mortar and pestle and set aside.
To make your dressing, mix tahini, garlic, the juice of ½ lemon, and honey in a bowl. Add ½ cup of water to thin out the dressing.
To build your salad, layer greens, beets, and heaping dollops of hummus. Cover hummus lumps with crushed pistachios and drizzle with tahini dressing.
Sprinkle a pinch of salt and pepper.
Add some more lemon juice and toss your salad.
Serve!
Optional step: For an added layer of flavor complexity, grate some pecorino cheese on top.