Beetroot Salad with Cumin

Preheat oven to 200°C (400°F). Trim the tops and roots off the beetroots and scrub them clean. Wrap each beetroot in aluminum foil (or place them in a roasting pan) and roast for 40-45 minutes until tender when pierced with a fork. Let cool slightly, then rub off the skins under running water. Dice into bite-sized cubes.

In a dry small skillet over medium heat, toast the cumin seeds for about 1 minute until fragrant, shaking the pan frequently. Set aside.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, salt, and black pepper.

Place the diced beetroot in a bowl. Add the chopped parsley, toasted cumin seeds, and part of the hazelnuts if using. Drizzle with the dressing and toss gently to combine. Adjust seasoning to taste.

Transfer the salad to a serving plate. Top with the remaining hazelnuts and a pinch of flaky salt if desired. Serve at room temperature.