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Place pine nuts into a small, dry pan and set over medium heat. Toast, tossing or stirring frequently, until light brown in spots and very fragrant. See note 6 below if you'd like to roast your own beets, and note 7 for an alternative method of toasting the pine nuts in the oven.
Place pea shoots into a wide salad bowl.
Arrange roasted beets, thinly sliced red onion, and toasted pine nuts overtop. (See below to learn how to roast beets and toast pine nuts.)
Use a vegetable peeler to shave some manchego onto the salad.
In a small bowl, whisk together the dressing ingredients and drizzle over the salad. Toss lightly if you like — I usually don't. Serve right away.