Place the beetroot, potatoes, pumpkin, vegetable onion wedges and tomatoes on a baking tray, drizzle with oil, season with sea salt and pepper and sprinkle the herbs, coarsely torn, on top. Bake at 200 degrees for 45 minutes. Add the pears after 20 minutes.
Mix half of the diced onion with Roquefort, cream cheese, milk and nuts and season with pepper if necessary.