Roasted Beet Salad with Goat Cheese

Make the dressing
2 Whisk the juice, honey, vinegar, cumin, chili and salt in a bowl. Slowly drizzle in the oil while whisking until emulsified. For a creamier dressing, blend everything in a high-powered blender or mini food processor. Taste for seasoning, adding more salt, honey and/or acid to suit your taste. Set aside. Dressing will keep up to 5 days in the refrigerator.
Make the salad
3 Heat oven to 425 (220 C) degrees.
4 Put 2 beets in a small oven proof skillet and add about 1/4-inch water. Cover the pan tightly with foil and roast until tender, 30-40 minutes. Cool, slip off the peel and slice into wedges. 
5 Peel and slice the remaining beet into thin circles on a mandolin or with a sharp knife. Add to a mixing bowl.
6 Put the carrots in the bowl with the beet rounds. Add the olive oil and a pinch of salt and toss to coat. Transfer the mixture to a large rimmed baking sheet and spread out in an even layer. Roast until golden brown, 12 minutes or so, stirring around halfway through.
9 Combine the roasted beet wedges, beet-carrot mixture, cabbage, red onion, scallion and chickpeas in a large bowl. Add ¼ cup of the dressing and toss to coat.
10 To serve, arrange the lettuce on a serving platter or a bowl and top with the dressed vegetables. Sprinkle the cheese, pistachios and herbs over the salad and gently toss. Drizzle the salad with little more dressing and serve.