Begin by washing the golden beets thoroughly to remove any dirt. Place them in a steamer basket over boiling water, cover, and steam for 30–40 minutes, or until they pierce easily with a fork.

Once beets are tender, remove from heat and allow cooling. Peel the skins off, slice into 1/4-inch thick rounds, and set aside.

While beets cool, peel and thinly slice the carrots and red cippolini onions.

In a bowl, whisk together fresh orange juice, red balsamic vinegar, and olive oil. Add chopped dill and salt to taste.

Fold steamed golden beets, sliced carrots, and onions into the marinade. Cover and refrigerate for at least an hour, or overnight.

After marination, arrange the salad on a platter, drizzle excess marinade, and sprinkle with crushed pistachios and dill before serving.