With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper.
Bake in the oven for around an hour and 15 minutes at 200C. Once baked, leave to cool. Thinly slice the beetroot and lay on the serving plate.
Place arugula in the center
Shave the pear into small shavings and add them on top of the beetroot.
To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.
Crush some walnuts and sprinkle on top before serving.