Beetroot Salad with Vegan Feta

Preheat the oven to 200C (400F).
Cut the top and bottom of the beet, wash with water, and wrap in tinfoil paper.
Place on a baking tray and bake for about an hour at 200C (400F). You may need to adjust the cooking time depending on the size of your beets. To make sure the beets are cooked, stick a knife. This should go all the way in easily.
Allow the beets to cool down, then peel them using your hands. Cut the beets into small wedges or slices, or your preferred shape, and reserve.
Combine all the dressing ingredients in a small mixing bowl. Mix well until all the ingredients are incorporated and you have a uniform sauce.
Finely slice the pear, and crush the nuts. You can cut into cubes the vegan feta or crumble with your hands.
Using a big salad bowl, combine the fresh leaves, beetroot wedges, sliced pear, and chopped nuts. Add the vinaigrette, and crumbled feta cheese, and mix gently.
Then transfer the salad to a serving plate. We recommend saving some feta cheese to add at the end, so it stays white and contrasts the rest of the colours.