Begin by peeling the rind off of the oranges. Carefully remove the segments with a paring knife and remove any excess skin (this step is optional).
Slice the cooked beetroot into thin slices. Remove the stalks from the fennel, and slice the bulb into thin strips.
Blitz the hazelnuts and fresh parsley in a spice grinder, food processor or by using a mortar and pestle.
In a large salad bowl toss together the rocket, spinach and orange segments with the extra virgin olive oil. Place the beetroot slices on top of the rocket base salad. Sprinkle the hazelnut and parsley mixture on top.
Drizzle with balsamic glaze and extra virgin olive oil, and season with sea salt flakes.
