Cook vinegar and sugar in saucepan on medium heat until sugar is dissolved, stirring occasionally. Remove from heat. Place beets in half-hotel pan (or into one-fourth hotel pan for trial recipe). Pour vinegar mixture over beets; cover pan with foil.
Bake in 350ºF convection oven 50 min. to 1 hour or until beets are tender; cool. Peel beets; cut each into 4 slices. Refrigerate until ready to use.
Meanwhile, beat cream until stiff peaks form; set aside. Beat cream cheese in large bowl until creamy. Fold in half the whipped cream until well blended; fold in remaining whipped cream. Make quenelles with cream cheese mixture, using 2 Tbsp. for each. Refrigerate until ready to use.
Combine pine nuts, oil, chives and salt.
For each serving: Toss 2 cups greens with 3 Tbsp. of the pine nut mixture. Place greens around edge of salad plate; arrange 3 beet slices in center. Top with a cream cheese quenelle.