In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside.
Divide the leaves between 2 plates, and scatter over the beetroot and Caerphilly cheese.
Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.
Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.