Covert Farms Winter Beet Salad with Hazelnuts

1 lb Covert Farms Red Ace beets
½ cup covert farms hazelnuts
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
finishing salt

Heat oven to 375°.  Trim beets and toss in a pinch of salt and 1 Tbsp of olive oil slip them into the oven on a tinfoil sheet pan until they are fork tender. Allow to cool on the counter.  Remove the beet skins by gently rubbing them off. Reserve the beet liquid for later use.
Toast the hazelnuts in the oven gently for 5-8 minutes and watch them closely as I always burn them. Then rub off the skins by placing them inside a kitchen towel and gently rubbing them back and forth.
Whisk the beet juices with the Apple cider vinegar and 2 Tbsp of olive oil to create the dressing.
Chop the beets and arrange on your serving platter or individual plates and then drizzle the dressing generously overtop.
Finish with the now cool hazelnuts and a pinch of salt and serve at room temperature.
Eat and enjoy!

Chef Derek Uhlemann – Covert Farms Family Estate