Roast roots and blood orange salad

Method

1. 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.
2. Meanwhile, slice one orange into segments, squeezing the juice from the pulp into a small bowl, then cut the remaining orange into rounds.
3. Whisk the extra-virgin olive oil into the orange juice, then season with salt and pepper.
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4. Toss the radicchio leaves with the warm roasted veg, then arrange on a platter, scattered with the blood orange segments and rounds, hazelnuts and cheese. Drizzle with the dressing and serve.