Preheat oven to 180c. Place Beetroot on a baking tray and drizzle with a little oil. Roast in the oven for 40-45 mins until cooked through. Remove and cool.
Meanwhile place Hazelnuts in a dry frypan and cook over a low heat for about 10 mins. Cool and roughly chop.
Quickly toss the Caraway seeds in a hot frypan for a minute to release the aromatic oils.
Whisk Vinegar, Oil and Miso together to make the dressing.
Combine Beetroot, Hazelnuts, Caraway and remaining ingredients, and gentle stir through the dressing.
