Servings: 3

5 to 6 medium beets, trimmed 5 to 6 medium beets, trimmed
½ cup (125 mL) hazelnuts, toasted ½ cup (125 mL) hazelnuts, toasted
3 to 4 tablespoons (45 to 60 mL) Balsamic Reduction 3 to 4 tablespoons (45 to 60 mL) Balsamic Reduction
1 tablespoon (15 mL) roasted hazelnut oil or extra-virgin olive oil 1 tablespoon (15 mL) roasted hazelnut oil or extra-virgin olive oil
6 to 8 sprigs fresh thyme 6 to 8 sprigs fresh thyme

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet individually in a piece of foil and place them on a baking sheet. Roast the beets for 45 to 90 minutes, depending on the size of the beets, until a fork easily slides into the largest beet. Let cool for about 20 minutes, or until cool enough to handle.
3. Reduce the oven temperature to 300°F (150°C). Toast the hazelnuts in the oven for 12 to 15 minutes, or until the skins have darkened and are almost falling off. Place them on a damp dish-towel and rub vigorously until most of the skins fall off. Discard the skins and roughly chop the hazelnuts. Set aside.
4. Carefully unwrap the beets and trim the ends. Under cold running water, push the beet skins off with your fingers. Discard the skins.
5. Thinly slice the beets into ⅛-inch-thick (3-mm) rounds and arrange 7 to 12 beet slices on each of 3 plates.
6. Sprinkle a handful of toasted hazelnuts on top of each plate of beets. Add a drizzle of Balsamic Reduction and a drizzle of oil. Scatter the leaves from 1 to 2 sprigs thyme all over the beets on each plate, and serve.

To save some time, cook the beets the day before and refrigerate them until needed. When ready to use, slice the beets and serve cold or at room temperature.  To save some time, cook the beets the day before and refrigerate them until needed. When ready to use, slice the beets and serve cold or at room temperature.