Roasted golden and red beets, blood orange segments, goat cheese, hazelnuts, and a pomegranate molasses dressing. Earthy meets electric.
Wrap each beet individually in foil with a drizzle of olive oil. Roast at 200°C for 45 minutes. Cool, then rub skins off with the foil. Keep red and golden beets separate — red will bleed into gold.
Supreme the blood oranges: cut top and bottom, remove skin with knife following the curve, then cut between membranes to release segments. Catch the juice — it goes in the dressing.
Roast hazelnuts at 180°C for 8 minutes. Roll in a towel to remove skins. Roughly crush. The warm, earthy nut is essential contrast to the sweet acid beet and citrus.
Slice beets into rounds or wedges. Arrange on rocket. Add orange segments. Crumble goat cheese. Scatter hazelnuts. Drizzle pomegranate molasses dressing. Serve immediately — keep red and gold beets separate until plating.