COLORFUL BAKED BEETS;

Rinse the beets with abundant water and dry with paper towel. Cut out baking paper and aluminum foil to cover the beets. Place the baking paper on the foil and put the beets on top. Sprinkle olive oil and salt. Tuck the foil with hand and place on the baking tray.
Cook for 1 hour in the oven pre-heated to 200 °C. Take the beets out and allow it to reach the room temperature. Peel the cooled beets, chop them in squares, and put aside.

BAKED FILLET HAZELNUT;

Put hazelnuts on the baking tray, roast for 15-20 minutes in a pre-heated oven at 140 °C.

PRESENTATION;

Flavor the beets with lemon sauce. Spice up with salt and black pepper. Place colorful beets on the bottom, and put Burrata on top. Lay arugula leaves beside the beets.
Sprinkle fillet hazelnut on Burrata. Add olive oil and Maldon salt prior to serving.