Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. Remove cook beets from foil and allow to cool. Once the beets are cool, cut into large pieces and place in a small bowl and refrigerate.
Whisk together vinegar, sugar, minced shallot and olive oil. Season with salt and pepper to taste.
Combine beets, mizuna greens and dressing and toss lightly to combine. Divide mixture and place on 4 plates. Top each salad with 1/4 of the pine nuts and 1 ounce of goat cheese.