- To make the vinaigrette, start by combining the dill, parsley and horseradish in a large jar and blending with a stick blender.
- Place the vinegar, Dijon mustard and olive oil into a large bowl and whisk or blend together to form an emulsion. Stir the herb mixture into the emulsion and season to taste with salt and pepper. Set vinaigrette aside.
- Place the beetroot into a bowl. Toss a little dill-horseradish vinaigrette through the beet pieces then divide between two plates. Add the crumbled goat’s cheese and hazelnuts, and drizzle over a little more vinaigrette to taste.