Coarsely chop walnuts and graham crackers in a food processor until the mixture looks like fine crumbs.

Add the egg and melted butter to the crumb mixture and pulse to combine. The mixture should start to hold together in clumps.

Place a 9-inch removable-bottom tart pan on a baking sheet. Crumble the mixture over the surface of the tart pan and press to form the crust.

Bake at 350F degrees for about 15 minutes, until set.

First, roast the beets. Remove the leafy stems, reserving them, and slice the beets in half. Wrap each loosely in aluminum foil and place in an oven heated to 400F degrees. Bake until soft when pierced with a knife - about 40 minutes.

Remove the beets from the oven and allow to cool. Remove the skins from the beets, and slice into rounds.

Remove the baked crust from the oven and place a layer of sliced pineapple along the bottom.

Fill the crevices with goat cheese. Layer the round of roasted beets on top of the pineapple and cheese. You can use golden beets for color if you like. Feel free to add more goat cheese or pineapple.

Drizzle the top with Colavita Extra Virgin Olive Oil and sprinkle with sea salt.