Blue cheese dressing
Blend the cheese, sour cream and vinegar in a food processor until smooth.
Pour into a bowl, stir in the cream and water and season with salt and pepper.
Cook the beetroot until just soft, peel and leave to cool.
Cut each beetroot into 8 wedges.
Fry the bacon in a pan until crisp and brown, drain on paper towels and break into pieces.
Cook the mange-tout until just done, rinse under cold water and drain again.
Mix the cold beetroot, mangetout, sprouts and yellow pepper.
Scatter the bacon on top and pour the dressing over.