Place nuts onto paper-lined baking tray and drizzle with honey. Place into cold oven set to 200ºC and cook for 8 minutes or until nuts are toasted and honey has caramelised. Sprinkle with a little salt whilst still hot. Set aside. (These are great just on their own by the way.)
Reduce oven temperature to 180°C and line a large flat baking tray with paper.
Prepare beetroot, and onion by peeling and cutting into thin wedges. Place onto prepared baking sheet and sprinkle with sugar, salt and olive oil.
Prepare pears by coring and cutting into thin wedges. Place onto tray with beetroot. Roast 25-30 minutes, tossing gently half way through to coat contents well.
Arrange greens on serving platter, top with roasted beetroot, onions and pears, pecans and cheese.
Drizzle with balsamic vinegar or glaze just before serving. There is enough oil from the roasting to not need any more.
Sliced celery also works well in this salad as does a handful of craisins.
Drizzle with Balsamic Dressing and serve immediately. Serves 8 - 10.