Wash the beets and cook in your favorite way: cook or bake. I cooked it for speed. When the beets are cold, peel and cut into slices.
Heat the nut 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. Added olive oil, balsamic vinegar. Added salt and pepper to the eye. Well all whipped up with a fork.
I spread out the beetroot slices, poured the dressing over them, and sprinkled them with hazelnuts.
Simple, tasty and healthy dish is ready.