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Preheat the oven to 180C/350F. Wash the beetroot, wrap it in foil and bake for two hours, or until very soft, then peel.
To make the dressing, put the beetroot, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous.
Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool. Trim the base of the endive and carefully separate the leaves. Halve the nectarines, remove the stone and cut each half into three wedges. To assemble, spoon some dressing in a circle in the centre of a serving plate. Top with four or five endive leaves, hollow side up. Drizzle with oil and arrange the nectarines, rocket and cheese inside the leaves. Drizzle more oil around and about, and sprinkle with almonds.