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.
Layer the beetroot, oranges and Tenderstem® onto 2 plates, drizzle with the dressing and top with the chopped toasted hazelnuts.
If you want to, you can pan-fry the Tenderstem® in 2 tbsp olive oil for a few minutes until slightly softened.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.