Roast Roots and Orange Salad

|Oranges add freshness to balance the richness of winters comfort food in this instance roasted root vegetables in this salad recipe.|beetroot oranges parsnips radicchio|4 parsnips halved lengthways3 beetroot cut into wedges2 tbsp olive oil2 oranges peeled2 tbsp extra-virgin olive oil1 radicchio (treviso variety works well)50g toasted hazelnuts75g soft goats curd or goats cheese|Heat the oven to 200ºC/180ºC fan/gas 6. Toss the parsnips and beetroot with the olive oil in a roasting tray. Roast for 45-50 minutes until tender and caramelised.Meanwhile slice one orange into segments squeezing the juice from the pulp into a small bowl then cut the remaining orange into rounds.Whisk the extra-virgin olive oil into the orange juice then season with salt and pepper.Toss the radicchio leaves with the warm roasted veg then arrange on a platter scattered with the orange segments and rounds hazelnuts and cheese. Drizzle with the dressing and serve.|15.00 minutes|2|Delicious