Preheat oven to 375°F /190°C. Gently wash 5 medium beets leaving skin on. Place in an ovenproof dish and cover. Bake for 1 hour till tender.
Cool before peeling and cut into cubes.
For the salad
In a medium bowl combine the beets, 1 medium carrot and 1 tablespoon sultanas and set aside.
In a small mixing bowl whisk together 1 tablespoon lemon juice, 2 tablespoons olive oil, ¼ teaspoon salt and a pinch black pepper then pour over the salad.
Crumble 2 tablespoons stilton cheese on top, drizzle with 1 tablespoon pomegranate syrup and garnish with chopped 1 tablespoon cilantro/coriander and 1 teaspoon mint leaves.