*You can mix up the flavor of this salad in a million different ways, just by swapping the mint for a small amount of any other fresh herb, or herbs, you like. Fennel fronds, basil, dill, chervil, chives, or just a little bit of tarragon would all be amazing. Feel free to use whatever you have on hand, or what's available, and change it up to find what you like best.
This salad can of course be made with red beets, or chioggia beets, in place of or in addition to the golden beets -- I chose golden for this salad because I think they are underrated. They are also slightly less earthy tasting than red beets, and won't stain everything they touch pink.
Feel free to omit the cheese if you'd like to make this salad vegan, and if you're allergic to nuts, leave off the pine nuts or swap them for sunflower seeds or pepitas.