Preheat the oven to 220°C. Drizzle each beetroot with olive oil, salt, and pepper, then wrap tightly in foil. Roast for 45–60 minutes, until a knife slides in with no resistance. Unwrap, cool slightly, then peel by rubbing under cold running water. Cut into wedges. The beetroot can be roasted up to 3 days ahead.

Whisk together the Greek yogurt, cumin, honey, and orange juice until smooth and loose enough to spread. Season with salt and refrigerate until needed.

Heat the Turkish grains according to the packet instructions (about 90 seconds in the microwave or in a pan with a splash of water). Keep warm.

Slice the top and bottom off each orange. Cut away the peel and pith, following the curve of the fruit. Slice between the membranes to release clean segments. Do this over a bowl to catch any juice and add it to the yogurt if needed.

Toast the hazelnuts in a dry pan or on a tray in the oven for 5–6 minutes, until golden and fragrant. Rub in a clean tea towel to remove the papery skins, then roughly chop.

Mix the pomegranate molasses with 1 teaspoon olive oil and a small squeeze of lemon juice to loosen slightly.

Spread the cumin yogurt generously across the base of a wide, shallow serving bowl or platter. Scatter the warm Turkish grains over the yogurt so some yogurt remains visible. Arrange the beetroot wedges over the grains and tuck the orange segments between them.

Scatter over the pomegranate seeds, toasted hazelnuts, parsley, and dill. Drizzle with the pomegranate molasses mixture, then finish with a drizzle of extra virgin olive oil and a pinch of flaky salt.