Pre-heat the oven to 220 °C. Wash the medium-sized beetroots, and rub them with olive oil, salt and pepper. Wrap them in alufoil and bake them in the oven for 1 hour. Cool them, and when they are lukewarm, peel off the skin and cut them into cubes.

Sprinkle the white wine vinegar on the finely chopped shallots and let them marinate for 10 minutes. Then add the walnut and olive oils, some salt and pepper.

Roast the cashew nuts in a skillet for a few minutes until you can feel the aroma. When it has cooled, fine-chop them and toss them with the honey.

Before serving, toss the mixed lettuce leaves with the dressing, add the beetroots, the walnuts and finally, the cubed cheese.