Place a cast iron skillet over medium-high heat and let it heat thoroughly before adding anything. A properly heated pan helps the beets blister instead of soften too quickly.

Add the beet spears to a bowl with 2 tablespoons olive oil, flaky sea salt, and black pepper. Toss until lightly coated. The beets should look glossy without excess oil pooling at the bottom.

Arrange the beet spears in the hot skillet in a single layer. Cook for about 4 minutes on the first side without moving them too much. Turn carefully and cook another 4 minutes until darkened in spots with crisp edges.

Some pieces may blacken slightly around the corners, which gives the salad deeper flavor.

Spread the Greek yogurt across a serving platter using the back of a spoon. Drizzle the remaining tablespoon of olive oil over the yogurt and scatter flaky sea salt across the surface.

Place the hot charred beets directly over the yogurt. Scatter mint leaves, microgreens, and slivered pistachios across the top.

Drizzle balsamic reduction over everything and finish with another pinch of flaky sea salt. Serve immediately while the beets are still hot against the cool yogurt.