Scrub, trim and quarter the beetroot. If they are large, you may have to cut them into smaller pieces. Sprinkle with a pinch of salt, pepper and cumin (if liked). Drizzle with a tablespoon of oil. Cover tightly with foil and roast at 180ºC/350ºF for 40-45 minutes. They may take longer depending on their size or age, so check them. They're ready when a sharp knife slips through them with ease. Remove from the oven and allow to cool.
Wash the kale and cut out the large ribs. Tear into bite-sized pieces and steam for about 5 minutes or until tender.
Roast the hazelnuts in a 150ºC/300ºF oven for around 5 minutes. Place in a clean tea towel and rub to remove the skins. You could do this in a frying pan but keep an eye on them as they burn easily!
To assemble: Take a large dollop of the labneh and spread it out on your bowl or plate. Arrange the kale, beetroot, blood oranges and hazelnuts on top. Sprinkle with the sumac, if using, and drizzle with a little olive or rapeseed oil to finish.