Put the eggs and beetroot in a saucepan and cover with water. Remove the eggs from the pan and once the water is boiling put them back in again to cook for 6 minutes. Remove the eggs and place in a bowl of cold water to cool while the beetroot continues to cook for another 20 minutes.
Once cooked, blend the beetroot in the water, along with the other pickling ingredients.
Peel the eggs and add them to the pickling juice. Leave to marinade for at least 2 hours, or ideally overnight.
To make the dressing, blend together the ingredients until smooth and then chill until ready to serve.
Preheat the oven to 180’c, toast the walnuts for 5 minutes and then crush.
Heat a frying pan to a high temperature and rub the steak in oil and salt and pepper.
Fry for 2 minutes on each side, or to your liking and then set aside to rest for 2 minutes before slicing.
Toss your leaves together with the pear and the cheese and plate up. Slice your eggs in half and add to the salad, along with the steak sliced and dressing.