Roasted Beet, Orange, and Hazelnut Salad

Ingredients:

Salad

• 4 to 5 medium beets, peeled and cut into bite-size wedges
• 1 medium orange
• 1 avocado, sliced
• 1 cup feta or crumbly goat cheese
• 1/2 cup hazelnuts, toasted in a hot oven for 10 minutes

Dressing

• 1 medium orange
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil
• Sea salt and pepper, to taste
• 1/2 teaspoon Dijon mustard
• 1 teaspoon cumin seeds, lightly crushed

Directions:

1. Preheat the oven to 400 degrees F.
2. Place the beets in a roasting pan.
3. Grate the zest of one orange into a small bowl and squeeze the juice into another small bowl.
4. Whisk together the vinegar, honey, and olive oil and season with sea salt and pepper. Divide this mixure between two bowls. Whisk the mustard into one of the bowls and set aside. Whisk the cumin, orange zest, and orange juice into the other bowl and then pour this mixture over the beets. Make sure each wedge is well coated.
5. Lightly cover the roasting pan with foil before placing it in the oven for 50 minutes. Remove when done and leave to cool.
6. Peel the orange and cut away all the pitch. Using a sharp paring knife, cut the segments away from the dividing membranes.
7. When you are ready to assemble, carefully place the beets in a large bowl and add the orange segments. Top with the avocado, cheese crumbles, and toasted hazelnuts. Drizzle the mustard dressing over the salad, taking care not to toss or mix the salad, as you don’t want everything to turn pink.
8. Serves 2