Place beets in a medium saucepan with salted cold water to cover. Bring to a boil over medium-high. Reduce heat to medium to maintain a gentle boil; cook until beets are tender, about 45 minutes. Drain. Let beets cool 10 minutes. Peel beets, and slice using a mandoline into ⅛-inch-thick slices.

While beets cook, preheat oven to 350°F. Toss together hazelnuts, olive oil, shichimi togarashi, sugar, and salt on a baking sheet. Spread hazelnuts evenly on sheet. Bake in preheated oven until hazelnuts are lightly toasted and fragrant, 12 to 15 minutes, stirring halfway through bake time. Remove from oven; let cool 5 minutes. Transfer hazelnuts to a cutting board, and roughly chop. Set aside.

Peel and core pear; slice crosswise into 1/16-inch-thick slices. Place pear slices in a large bowl filled with lightly salted ice water. Set aside.

Process rice vinegar, canola oil, honey, miso, olive oil, ginger, salt, and toasted sesame oil in a blender until smooth, about 30 seconds. Set aside.

Drain pear, and pat dry. Toss together mizuna and ¾ cup miso-honey dressing in a large bowl until evenly combined; divide evenly among 4 plates. Top evenly with sliced beets and pear. Drizzle salads evenly with ¼ cup miso-honey dressing. Sprinkle evenly with ¼ cup hazelnuts, reserving remaining hazelnuts for another use. Garnish with shaved Parmesan. Serve with remaining dressing on the side.