Golden beet salad with hazelnuts

Perhaps you were hoping I’d finally run out of hazelnuts?  Not so fast!  (Just be glad I’m taking a break from my smoked paprika obsession.)

Golden beet salad with hazelnuts

• 1/4 cup toasted, chopped hazelnuts
• 2 medium beets, cut into stripes
• 2-3 fistfuls salad greens
• olive oil, balsamic vinegar
• salt to taste

1. Toss beets with olive oil and ~1/3 tsp salt.
2. Roast at 375F for 20 minutes.  Check whether another 5 or so minutes are warranted.
3. Toss with salad greens, hazelnuts, and a splash of vinegar.