Blood Orange, Beetroot, Broccolini & Hazelnut with Chilli Vinaigrette

Vinaigrette
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsps of beetroot
1 red chilli, finely chopped
1 blood orange zest (before its peeled)
Sea salt, a good pinch

Salad
300g broccolini
2 tbsp olive oil
2 cooked beetroot (not in vinegar)
2 blood oranges, peeled and sliced into discs
A handful of toasted hazelnuts, roughly chopped

For the vinaigrette, mix the beetroot juice, zest of a blood orange, olive oil, garlic, chilli, red wine vinegar and salt together to make your dressing.

Cut the beetroot into wedges

Pan fry the broccolini

Peel the blood oranges and slice into discs

Layer the beetroot, oranges and broccolini onto a plate and drizzle with the dressing and top with the chopped toasted hazelnuts.

from: bimibroccoli.co.uk