Warm Beetroot Salad with Orange, Mastiha and Hazelnuts

  • 1 pound (½ kilo) beets

  • Freshly squeezed juice of 3 oranges

  • Zest of 1 orange

  • 3-4 Τbsp. Mastiha-scented extra virgin olive oil

  • Salt and freshly ground black pepper

  • 1/3 cup coarsely chopped hazelnuts

  • ½ orange for garnish

  • 2 Tbsp. fennel, finely chopped

  1. Preheat oven to 375˚F (190˚C).

  2. Cut off the leaves from the beets and leave just a small part of their stems.

  3. Wash, drain and wipen the beets. Rub them with a little olive oil and salt, place them on a sheet pan and bake until wilted and tender, about 1 hour.

  4. Remove the beets from the oven and let them cool. Peel the beets and cut them into ½ -inch (1,5 cm) cubes.

  5. In a deep skillet add the juice, zest, Mastiha, beets, and olive oil and simmer for 15 minutes.

  6. Meanwhile, roast the hazelnuts in a dry skillet, stirring to keep from burning.

  7. Raise the heat on the beets and simmer until all the remaining liquid is absorbed. Season with salt and pepper. Serve them in a shallow bowl sprinkled with the roasted hazelnuts. Garnish with fennel and drizzle the juice of ½ orange.