- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 171
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 7 mg
- Sodium
- 396 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 171
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 7 mg
- Sodium
- 396 mg
Ingredients
Directions
- 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.
