Roasted Beet Salad
- 4 medium red beets, tops removed and scrubbed
- Extra-virgin olive oil
- 2 navel oranges
- 1/4 cup toasted, peeled hazelnuts, chopped
- Kosher salt and freshly cracked black pepper
- 1 small wedge Pecorino Romano, for shaving
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
Recipe courtesy of Claire Robinson
Recipe courtesy of Dave Lieberman