Beetroot salad with hazelnuts

1. Peel 2 cooked beetroots and cut into small dice or sticks.

2. Combine in a bowl 1 tablespoon wine vinegar, 1 pinch of salt, 1 pinch of pepper, 1 teaspoon of mustard, then 2 tablespoons of hazelnut oil and 1 tablespoon of oil (grapeseed, sunflower or peanut). Pour over beets.

3. Crush 2 tablespoons of blanched hazelnuts in a mortar with a pestle. Toast funtil lightly colored and sprinkle over the beet salad.

Photo credit: Sucré Salé