Roasted Beet Salad

Roasted Beet Salad from The Gitto Farm n 'Kitchen


Prep Time: 15 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients
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

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.