Melt butter in skillet on high heat and then add sliced onion.

Cook onion slices until the flavor is released and then lower heat to a simmer.

Cover and cook for 30 mins, but check on the onions regularly to make sure they do not dry out.

Once the onion slices have softened add saba and sugar and cook for a further 10-15 mins.

Set aside until ready to add to goat cheese parcels.

Prep your baking tray by rubbing all over with butter

Dust your surface with flour to ensure the filo pastry doesn't stick to it.

lay out two filo sheets in portrait position and then one more sheet on top in landscape position.

In a bowl, mix goat cheese with caramelized onion.

Cut the laid out filo pastry into four and then place a portion of the goat cheese and onion mixture (approx. 1 tbsp) in each section - in the center, but closer to one end of the pastry.

Carefully wrap the pasty around the goat cheese and onion making sure the goat cheese and onion doesn't fall out, but not too tightly as you don't want the pastry to tear or burst when cooking.

Brush edges with beaten egg to secure parcels and place on baking tray.

Once you have placed all goat cheese parcels on the baking tray, brush them all thoroughly with the egg wash.

Place in preheated oven at 425 and cook until golden brown (approx. 8 mins)

Add saba, olive oil, soy sauce and lemon juice to a mixing jug and mix vigorously.

Set aside until ready to serve salad.

Place a cup of spinach on one side of each plate.

Slice endive leaves in half (three for each serving) and tuck under spinach to hold in place

Sprinkle walnuts over spinach and endive and then top with one thick beet slice.

Place goat cheese parcel on top of beet slice and either pour dressing over salad, or do as I did and pour into a small serving dish and place next to salad.