Beetroot and pear salad with clovedressing

200 g boiled and peeled beetroot
4 sliced pears
100 g cubed emmental cheese
1 bunch aragula
50 g pine nuts
juice from one lemon
1 tbs sugar
1 dl rapeseed oil
freshly ground whitepepper
Protect your cutting surface with SAGA Cooking Paper and slice the beetroot.
Arrange the pear slices, beetroot, cheese cubes and torn aragula leaves on a plate in layers.
Crush the clove in a mortar.
Mix sugar, lemon juice, oil, and clove and pour over the salad. Garnish the salad with pine nuts and serve with the raw-spiced salmon with beet.