Wash the beets and cook them in your favorite way: cook or bake. I cooked it for speed. When the beets were cold, they were peeled and sliced.
Heat the nuts in a dry, hot pan. Then she chopped it up with a knife.
For dressing garlic passed through the press. Finely chopped parsley. In a deep bowl, I mixed parsley and garlic. I added olive oil and balsamic vinegar. I added salt and pepper to the eye. Well all whipped up with a fork.
Spread out the beet slices, poured the dressing and sprinkled with hazelnuts.
A simple, delicious and healthy dish is ready.