Roasted Beet Salad
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.
More Recipes and Ideas:
Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette, Roasted Beet and Grapefruit Salad, Roasted Beet Salad with Chickpeas and Red Onion, Applesauce Recipes, Stuffing Recipes, Spaghetti Squash Recipes, Side Dish Recipes, Broccoli Side Dish Recipes, Mashed Potato Recipes