Beetroot and orange salad with nut dressing

Ingredients:

• 450 gr. beets, preferably small
• 1 tbsp. l. olive oil
• 20 large pearl onions, about 220g
• 2 oranges, peeled and divided into segments
• 2 tbsp. l. hazelnut oil
• 1 tbsp coarsely chopped cilantro + extra for serving
• 0.5 cup freshly squeezed orange juice
• 2 tbsp. roasted hazelnuts, peeled
• 30 g Pecorino cheese (optional), grated on a medium grater

Preparation:

1. Preheat oven to 200°C.
   
   Trim the stems and ends of the beets. Do not peel them. Line a baking sheet with foil. Place the beets on the baking sheet and toss with half the olive oil, salt, and pepper. Bake for 25 minutes.
2. Trim both ends of the pearl onions. Then toss the onions with the remaining olive oil and season with salt and pepper. Add the pearl onions to the beets and roast for another 15 minutes, until the vegetables are tender.
3. Using a small, sharp knife, remove the membranes from the oranges. Then cut the segments in half lengthwise and then in half again crosswise. Remove the seeds if necessary.
4. Peel the beets and cut into quarters. Arrange on a large platter. Top with orange slices and roasted pearl onions.
5. In a medium bowl, combine the hazelnut oil, cilantro, and orange juice. Stir, season with salt and pepper. Drizzle the dressing over the vegetables, then top with cilantro, toasted hazelnuts, and grated cheese. Serve with lamb meat.