ROASTED BEET SALAD WITH DATES AND BLUE CHEESE

Roasted beet salad with dates & blue cheese

500g fresh beetroot, trimmed, scrubbed and cut into 1-2cm wedges, reserving the stems • 2 tbsp olive oil • 40g pecans • 2 tbsp red wine vinegar • 2 tsp Dijon mustard • 6 Waitrose & Partners Pitted Medjool Dates, very roughly chopped • 4 sticks celery, thinly sliced, plus the leaves from the bunch • 250g pouch black Beluga lentils • 80g piquant blue cheese (such as roquefort)