Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.
Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.