Beet Salad with Goat Cheese

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1/2 pound beets, ends trimmed

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/3 cup pine nuts

4 ounces goat cheese

4 cups baby greens

4 cups baby spinach

Tarragon Dressing, recipe follows

4 very thin slices red onion, separated

Tarragon Dressing:

1/4 cup rice vinegar

2 teaspoons dried tarragon

2 teaspoons soy sauce

1/2 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/4 cup extra-virgin olive oil