Beetroot Carpaccio with Orange, Roquefort, Hazelnuts and Orange & Chive Dressing.

Peel and finely slice your beetroots.
Place in a container and cover with a mix of orange juice and sherry vinegar.
Leave to marinade for a few hours preferably overnight.
Dry toast a few hazelnuts in a hot pan and crush in a mortar and pestle.
For the dressing reduce down a small amount of orange juice in a pan by a quarter.
When it has cooled add a glug of extra virgin olive oil, finely chopped chives and seasoning, mix together.
Drain the beetroot slices and arrange on a plate with small wedges of sliced orange, cubes of cheese (many good cheeses will work with this dish), a few watercress leaves for garnish, scatter with the chopped nuts, dress with the chive and orange dressing and serve.