Salad with roasted beets, balsamic vinegar and hazelnuts

Preheat the oven to 200 ° C.

Peel the beets and cut into thin parts. Spoon in the oven dish with the oil, pepper and salt.

Roast in the middle of the oven in approx. 45 min. Until done. Change every 15 min.

Meanwhile, chop the nuts roughly and spread over a baking sheet. Roast the last 10 minutes under the beets in the oven.

Cut the tarragon leaves roughly.

Divide the misticanza over 1 large flat dish and spread the beetroot over it.

Drizzle with the balsamic vinegar and sprinkle with hazelnuts, tarragon and sea salt.