Roasted Beet, Onion, and Orange Salad

• 1 pound beets small ones
• 1 tablespoon olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 1/2 pound pearl onions
• 2 each oranges peeled and cut into wedges
• 2 tablespoons hazelnut oil
• 1 tablespoon coriander leaves, coarsely chopped fresh, plus extra for garnish
• 1/2 cup orange juice freshly squeezed
• 2 tablespoons hazelnuts (filberts) toasted and peeled
• 1 ounce pecorino cheese optional, grated on medium-sized holes of box grater

1. Preheat the oven to 400F (200C).
2. Cut the stems and tails off the beets.
3. Do not peel.
4. Line the bottom of a baking pan with foil.
5. Place the beets in the pan and toss them with half of the olive oil, salt and pepper.
6. Roast for 25 minutes.
7. Trim both ends off the pearl onions.
8. Then toss them with remaining olive oil and salt and pepper.
9. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
10. Peel and remove the membranes from the oranges with a sharp paring knife.
11. Cut the oranges in half lengthwise and then crosswise into thin slices.
12. Seed the slices, if necessary.
13. Peel and quarter the beets.
14. Lay the beets on a large platter.
15. Top the beets with the orange pieces.
16. Scatter the roasted onions around the beats.
17. In a medium bowl, combine the hazelnut oil, coriander, and orange juice.
18. Whisk until well combined and season with salt and pepper.
19. Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese.
20. Serve immediately.

beets small ones, olive oil, salt, onions, oranges, hazelnut oil, coriander leaves, orange juice freshly squeezed, hazelnuts, pecorino cheese

Taken from recipeland.com/recipe/v/roasted-beet-onion-orange-salad-48939 (may not work)