Blood Orange Salad

Preheat oven to 375°F. Peel the beets. Cut into small wedges, add to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender, about 18-20 minutes.

Cut the dark green stems from the fennel bulb. Pick the feathery fronds from the stems and set the fronds aside for later use; discard the stems. Halve the fennel bulb and remove the V-shaped core. Thinly slice the cored bulb and place in a large bowl.

Separate the lettuce leaves. Trim the ends off the radishes and slice into thin rounds. Add the lettuce and sliced radishes to the sliced fennel. Place a small saucepan over medium-high heat and add the hazelnuts. Shake the pan every 30 seconds to ensure all sides are toasted a golden brown, about 2-3 minutes. Remove from heat.

Trim the top and bottom off the blood orange. Set the fruit on a flat end and cut away the skin, beginning at the top and following the curve down. Over a medium bowl, cut out each orange section by inserting the blade of the knife between the flesh and the membrane on both sides. Lastly, squeeze the membrane juices into the bowl and set wedges aside.

Add the miso paste and maple syrup to the bowl with the orange juice. Grate the ginger into the bowl. Add 1 tbsp water, 1 tbsp olive oil, the sesame oil, and a pinch of salt and pepper and whisk well.

Drizzle ginger miso dressing over the salad with a pinch of salt and pepper. Toss well. Divide dressed salad between two plates and top with roasted beets, blood orange wedges, and toasted hazelnuts. Drizzle with any remaining dressing and serve!