How can I do?

Rinse and dry the beets. Into quarters and then into boiling water for 8-10 minutes, depending on the cut size. Drain. Peel and finely chop the shallot.

Prepare the vinaigrette with olive oil, wine vinegar and a few sprigs of parsley. Salt and pepper. Book.

In a frying pan over high heat, add a drizzle of olive oil and add the shallots and hazelnuts. Roast, without browning. Add beets. Stir constantly for a few minutes beet should remain crisp. When cooked, pour the vinaigrette to the pan, stir quickly and serve immediately.

Ingredients:

• 1 bunch beet new
• 1 large shallot
• 30 g hazelnuts, coarsely chopped
• Olive oil
• Red wine vinegar
• Flower sea salt
• Freshly ground pepper
• Parsley

Total time: Preparation + cooking time: 20 min
Yield: 4 people