1. Preheat the oven to 180C. Wrap the beetroot individually in foil,place on a baking tray and bake for about an hour.
2. While the beetroot cooks,heat the glucose and sugar in a saucepan until the sugar dissolves,then add the walnuts and stir gently until they are coated.
3. Pour the walnuts onto a tray lined with baking paper and bake with the beetroot for 7-10 minutes or until the nuts are dark golden colour. Remove walnuts from the oven and cool.
4. After baking the beetroot for an hour,insert a skewer to check they are soft. Cool them enough to handle,peel and cut into 1-centimetre-thick slices,then cut slices into 1-centimetre sticks.
5. In a mixing bowl,whisk the miso,sake,rice vinegar and oil into a smooth dressing. Pour the dressing over the beetroot and mix gently.
6. Spoon the salad onto a serving plate then layer avocado,peas,coriander and crunchy walnuts on top,season,then top with pea shoots. Serve immediately.
FRANK'S TIP
Once cooked and dressed,the beetroot salad tastes much better if you don't put it in the fridge.