Warm beetroot salad with orange, mastiha and hazelnuts

Preheat the oven to 190°C.
Cut the leaves off the beets, leaving a small part of the stems.
Wash, drain, and dry the beets, brush them with a little olive oil and salt, and place them in a shallow baking dish. Roast them for about 1 hour, until the skins shrivel and they soften.
Remove the beets from the oven, let them cool slightly, and peel them. Cut them into 1.5 cm cubes.
In a deep pan, add the juice, zest, mastic, beets, and olive oil and simmer all together for 15 minutes.
Meanwhile, roast the hazelnuts in a dry pan, stirring constantly to avoid burning.
Increase the heat for the beets and simmer until the excess liquid is absorbed. Season with salt and pepper.Serve in a shallow bowl, sprinkled with the hazelnuts. Garnish with fennel and drizzle with the juice of half an orange.