Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste.
Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.