Prep. time: 10 to 15 minutes
Cooking time: None

Note: To prevent staining your hands red while preparing this recipe, use thin latex gloves. That said, two or three successive hand washings will usually get rid of the color.  

1. Peel the beets and cut into small dice or sticks.
2. Prepare the dressing: in a bowl, add in order: the vinegar, salt, pepper, mustard, and finally the oils. Whisk well, then dress the beets.
3. Crush the hazelnuts with a mortar and pestle (or else place them in a plastic bag wrapped in a kitchen towel and pound them with a rolling pin or small mallet - not too hard, because you don't want them pulverized). Toast them for a few moments in an unoiled skillet. 
4. Sprinkle the beet salad with the still warm hazelnuts for an enjoyable contrast of temperatures and textures!