Preheat the oven to 400 degrees. \nPlace each beet on a separate sheet of foil (large enough to wrap around the entire beet). Drizzle with olive oil and sprinkle with a pinch of kosher salt. Wrap foil tightly around each beet and place on a baking sheet. Roast until the beets are just tender and able to be pierced with a fork, about 1 - 1 ½ hours. \nMeanwhile, add the vinegar, sugar and 1 tsp Belize spice to a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer and let cook, whisking occasionally, until the vinegar has reduced to a thick, syrupy consistency, about 10 minutes. Zest half of the orange into the reduced vinegar mixture (reserving the remaining orange) and whisk to combine. Remove from the heat and set aside to cool. \nToss the pistachios with a drizzle of olive oil and remaining 1 tsp Belize spice. Spread into a single layer on a parchment-lined baking sheet. Roast until the nuts are beginning to brown, about 3 minutes. Set aside to cool. \nCarefully remove beets from the oven, unwrap the foil and let cool until able to handle. Using your hands (wearing gloves, if desired) peel the beets and cut into small cubes. Place in a large bowl and drizzle with some of the vinegar reduction and a pinch of kosher salt. Mix gently to combine. \nPlace lettuce on a large serving platter and toss with a drizzle of olive and a sprinkle of kosher salt. Top with glazed beets, crumbled goat cheese and Belize-spiced pistachios. Zest the remaining orange over the salad and drizzle with remaining vinegar reduction.