1 tablespoon hazelnut oil
1 tablespoon olive oil
1 teaspoon sherry vinegar
1/2 teaspoon honey
Sea salt and freshly ground black pepper
3 cups butter lettuce
4 roasted beets, store-bought or homemade (see Cook's Note)
1/4 cup cracked hazelnuts
1 to 2 tablespoons goat cheese
Roasted beets are available at many grocery stores, usually in a package of 4, but you can also roast them yourself. Scrub the beets well and remove the greens. Put in a roasting pan, drizzle with olive oil and cover the pan tightly with aluminum foil. Bake at 400 degrees, checking them every 20 minutes, until tender, 50 minutes to 1 hour.
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