Preheat oven to 425 degrees F. and set oven rack to the center position. Chop off the beet greens, leaving approximately 1-inch of the green intact. Wash and scrub the dirt from each beet.
Place each beet in a piece of foil large enough to fully wrap up the beet and drizzle with approximately 1/2 teaspoon olive oil. Wrap each beet tightly in foil and transfer to a large baking sheet. Roast for approximately 45-60 minutes, or until fork tender. Remove beets from the foil and allow them to cool before peeling. Chop into small, bite-size cubes.
For the Miso Dressing and Salad
Prepare the miso dressing. Add all ingredients to the bowl of a small food pressor and processing until smooth. Season with additional miso, rice vinegar, or honey, to taste.
Meanwhile, add the chopped beets and cherry tomatoes to a large salad bowl. Gently toss to combine, taking care as beets will stain hands (temporarily) and clothing. Sprinkle with hazelnuts and drizzle with the homemade miso dressing. Garnish with sesame seeds, if desired. Enjoy!
Adding mayonnaise will make the dressing significantly creamier. If you're not a fan of mayonnaise, feel free to substitute with plain yogurt or skip altogether.
Approximate time to roast beets is 45-60 minutes.
Miso paste is not typically gluten-free, however, there are gluten-free miso options available. Miso Master is one brand I have used personally and love.