Warm beetroot, artichoke and pear salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the salad 6 baby beetroots, trimmed and scrubbed 2 tbsp olive oil 4 fresh thyme sprigs 4 Jerusalem artichokes, scrubbed and cut into chunks 1 tbsp white miso paste 1 tbsp runny honey 50g/1½oz baby …