Beet and Pear Salad with Walnuts and Gorgonzola Cheese

Ingredients

• ½ x beetroot
• ¼ dl extra virgin olive oil
• ¼ tsp honey
• ¼ x lemon
• ½ x pear
• ½ x red onion
• 1 handful rocket
• ¼ dl walnuts
• 30 g blue cheese

Method

1. Cut beets into thinly sliced boats. Transfer to a baking tray and drizzle over some olive oil and salt. Bake in the oven at 200 degrees Celsius at 20-25 minutes.
2. Make an easy vinaigrette by mixing together olive oil, honey and olive oil. Add salt and pepper to taste and set aside.
3. Cut the pear and red onion into slices and add to a bowl together with the rocket, the baked beets and the walnuts. Pour over the vinaigrette and give it a light stir.
4. Cut the Gorgonzola cheese and serve together with the salad.