Preheat oven to fan forced 220 degrees Celcius.
Place cut up beetroot and onions in lined shallow roasting dish.
In separate dish place pears and nectarines. Divide sugar, vinegar and oil evenly between the dishes and toss through gently.
Roast for 1 hour or until vegetables are tender and all liquid is almost evaporated. (The pears or nectarines do not need as much time as the beetroot and onions, so roasting them for 30 minutes should suffice.)
Cool veggies and fruit separately to preserve colours.
Assemble salad by tossing dressing through the greens.
Top with roasted beets, onions, fruit, the nuts and sliced cheese.
Place all ingredients into Thermomix bowl and blend for 10 sec/speed 4.
Toss gently and drizzle with dressing.