Preheat the oven to 400 F.
Fire roast (over live flame) the small beets until dark.
In a bowl, add the small beets and dress them with olive oil, salt, and pepper.
Place them in a roasting pan, cover with aluminum foil and roast in the oven for 45 minutes until they are soft in the heart. Set them aside for another 30 minutes covered.
Peel them and set aside.
In a bowl, season beets with olive oil, balsamic vinegar, salt and pepper.
Plate them over a smear of vegan crème fraîche, topped with roasted pistachios, fried garlic chips and grated vegan ricotta salata.
Finish them with fresh red beet leaves and minced chives. Best served at room temperature. Enjoy!
