Sally's Roasted Beet Salad

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh Italian parsley, chopped

2 Tbsp. fresh horseradish, grated

2 Tbsp. vinegar (or lemon juice)

1 Tbsp. Dijon mustard
⅓ cup extra-virgin olive oil
sea salt and cracked pepper (optional)

4 roasted baby golden beets
8 roasted baby red beets
4 oz. soft chavre (goat cheese)
½ cup chopped hazelnuts (roasted, if desired)

Vinaigrette: Combine the dill, parsley, and horseradish in a large jar. Add the vinegar, Dijon mustard, and olive oil into a large bowl. With an immersion blender, blend these ingredients together until they are emulsified. Stir this in with the chopped herbs. Season with salt and pepper.

Making the salad: Cut the roasted beets into circle slices. Toss them with some of the dill-horseradish vinaigrette. Put the beets onto a plate and add the goat cheese and hazelnuts. Drizzle with more of the vinaigrette.

To make roasted beets:  Heat oven to 425 degrees F. Put the beets in a baking dish. Cover the beets with about ¾ cup water. Cover tightly with foil. Bake until the beets are tender, about 45 minutes to an hour. Take the beets out of the oven and let cool before peeling them.