I have bunches of beets! I can’t seem to stop buying them, and they always come in my farm box. I wanted to have a go at making the ultimate Seasonal Salad – one that is hearty, and that combines different tastes and textures. I was really happy with the result, as I managed to get in two flavors I love: hazelnut and cumin – they pair beautifully together. The only thing I really dislike about working with beets is the red dye that gets on everything. Be sure to pull on your rubber gloves before peeling and cutting your beets!
Roasted Beet, orange, & hazelnut salad
4 or 5 medium beets (this is normally what makes up a regular bunch.)
2 medium oranges
1tbsp red wine vinegar
3tbsp olive oil
1/2 tsp Dijon mustard
1tsp cumin seeds, lightly crushed
1/2 cup hazelnuts, roasted in a hot oven for 10 minutes
1 cup feta or crumbly goat cheese
1 ripe avocado
Pre-heat oven to 400 degrees F
Peel the beets and cut into bite-size wedges. Place them in a roasting tin.
Take one of the oranges and grate the zest into a small bowl. Squeeze the juice into another small bowl.
Whisk the vinegar, honey and olive oil together in a jug and season with sea salt and pepper. Divide this dressing between two bowls. Whisk the mustard into one of the bowls and set aside. Whisk the cumin, orange zest and half of the orange juice into the other bowl of dressing and then pour over the beets. Make sure each wedge is well-coated.
Lightly cover the roasting tin with foil, before placing in the oven for 50 minutes.
Remove when down and leave to cool (you can do all this the day before if you want.)
Peel the orange and cut away all the pitch. Using a sharp paring knife, cut the segments away from the dividing membranes.
Slice the avocado
When you are ready to assemble, carefully place the beets in a large bowl and add the orange segments. Top with the avocado, goat cheese and toasted hazelnuts. Drizzle over the mustard dressing, taking care not to toss or mix the salad, as you don’t want everything to turn pink.