For the Roasted Beets:
Toss the beets with olive oil and season liberally with salt and pepper. Roast in a 350°F oven for 25 minutes or until a paring knife can be inserted with little resistance. Cool and peel. Cut the beet in different shapes.
For the Whipped Big Island Goat Cheese:
Place all the ingredients into a blender and spin on the lowest setting until just combined. Place the contents in the canister of a cream whipper and charge once. Keep chilled during service.
For the Garlic Crostini Salad:
Cut the baguette into 1-inch cubes and toss with all the olive oil, garlic, salt, and rosemary. Toast in a 350°F oven for 30 minutes or until the croutons are golden brown and crisp. Cool and save overnight in an airtight container. Pulverize the croutons in a food processor until the mixture is the texture of large grain sand. Reserve.
To Assemble and Serve:
Arrange the beets on individual plates. Use the cream charger to dispense the cheese on the plate in two areas. Place a small mound of the ground "sand" near the center of the plate. Season with extra virgin olive oil, Saba, and lava salt. Scatter the micro mustard on plate.