Beetroot, Pear and Blue Cheese Salad

Preparation

Preheat oven to 180°C.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Add the walnuts to a baking tray with the butter and season. Bake for 8 minutes shaking halfway through.

After 8 minutes add the honey and maple syrup to the tray and bake for a further 8 minutes.

Remove nuts using a slotted spoon and place on a clean baking tray. Allow to cool.

Halve the pears, remove the cores and cut 1 ½ into wedges retaining half for later.

Season the wedges and drizzle with a little oil. Bake for 6-8 minutes until softened but still retaining a little texture. Allow to cool.

Cut the remaining pear into matchsticks of a similar size to the shredded beetroot.

In a bowl mix the Rapeseed oil, Dijon mustard and 50 ml of the pickling vinegar, season to taste.

To assemble, place the lettuce in a large bowl add the pear (roasted and matches), walnuts, crumbled blue cheese.

Drizzle with dressing and toss to coat well. Season to taste.

At the last minute add the beetroot and mix.

Serve straight away.